Sweet and Spicy Chicken Curry With Bulgur Side







A recipe from the cuisine, allowed in a / diet.

If you’re interested in trying something new, this sweet and spicy chicken curry should get to the top of your to do list! The nectarine, jalapeno, sugar and coconut milk will do wonders on the chicken meat. And if you’re looking for a side, we recommend a nice bowl of bulgur.

Nutritional Chart

Calories: 350 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 60 g
  • 18 g
  • 4 g

Ingredients Needed for Sweet and Spicy Chicken Curry With Bulgur Side

½ cup sugar
1 nectarine
1 jalapeno
9 ounces of chicken breast, sliced into long, thin strips
1 teaspoon ginger, chopped
½ cup coconut milk
5 ounces of bulgur wheat
coriander, fresh

How to Make Sweet and Spicy Chicken Curry With Bulgur Side

  1. Slice the nectarine and the jalapeno. Keep 1-2 slices of each and slice them very thinly in order to add them in the bulgur.
  2. Heat a skillet over medium heat and add the sugar. Let the sugar dissolve and add the nectarine slices. Stir for about half a minute and add the sliced jalapeno and chicken breast.
  3. Season with salt and stir-fry the chicken for about 8 minutes, until golden. Add ginger and after 2 more minutes pour the coconut milk. Reduce the heat, and let it simmer for about 8-10 minutes.
  4. In order to make the bulgur side, the ratio is 2 parts of water for 1 part of bulgur wheat. Bring the water to a boil and add the bulgur wheat. Cover and simmer for 12-15 minutes until soft. Drain off excess liquid.
  5. Place the bulgur in a small bowl and mix it with the nectarine and jalapeno slices.
  6. Move the bulgur in the middle of a large plate and add chicken curry on the sides of the bulgur. Serve it with fresh coriander on top!

Did you like this recipe?

Click on a star to rate it!

Average rating 5 / 5. Vote count: 1

Be the first to rate this recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *

Scroll to Top