- 4 chicken fillets cut in big chunks
- ½ teacup olive oil
- 1 yellow bell pepper
- 1 orange bell pepper
- 250 grammars white mushrooms
- 1 ½ teacup orange juice
- 1 teaspoon of salt
- 4 tablespoons of curry
- 1 tablespoon corn flour
- 3 tablespoons Greek, strained yogurt
In a deep, non-stick pan, cook the chicken chunks in the olive oil for 2-3 minutes over a medium to high heat.
Add the bell peppers and the mushrooms and continue cooking for another 5-7 minutes.
Add the orange juice, the curry and season with salt. Once it comes to a boil, lower the heat, cover the pan with a lid and simmer for another 30 minutes.
In a bowl, mix together the yogurt with the corn flour along with 3-4 tablespoons of the food’s liquids (to avoid yogurt curdling).
Pour the mixture of yogurt into the pan, simmer for another 2 minutes and your recipe is ready to be served!
Serve it plain, with rice, pasta or potatoes.