Three Capsicum Chicken Stir - Fry

Capsicums contain three times more Vitamin C than oranges. They are packed with antioxidants and are also a great source of beta - carotene and Vitamin A.

Ingredients: 

• 500g chicken breast fillets, cut across the grain into 1cm-thick slices
• 1 tablespoon curry powder 
• 1 teaspoon light olive oil or coconut oil 
• 2 large garlic cloves, finely chopped
• 1 large onion, finely chopped 
• 1 red capsicum, halved, deseeded, thinly sliced lengthways
• 1 green capsicum, halved, deseeded, thinly sliced lengthways
• 1 yellow capsicum, halved, 
• 1/4 cup coarsely chopped 
• Extra parsley for decoration 

Method: 

1. In a glass bowl, combine the chicken with ½ tablespoon of curry powder. Cover with plastic wrap and refrigerate for 20 minutes to let the flavors develop.
2. Heat 1 teaspoon of oil in a wok over medium heat. Add one-third of the chicken and stir-fry for 3 minutes, until lightly browned. Transfer to a plate.Repeat with the remaining chicken in two more batches, reheating the wok between batches.
3. Heat the remaining oil in the wok over medium heat. Add garlic, onion, and capsicum, and stir-fry for 5 minutes. Sprinkle in the remaining curry powder and stir-fry for another 5 minutes, until the capsicums are soft.
4. Return the chicken to the wok and toss for 2–3 minutes until heated through. Add chopped parsley and toss to combine.
5. Divide the stir-fry among bowls and garnish with extra parsley.
6. Enjoy the curried chicken stir-fry on its own or with rice, and add a dollop of yogurt on top.                                                     

 Serves 6-8