Preparation time (min): 20
Cooking time (min): 60
Serves: 5

Ingredients

1 tablespoon vegetable oil.
2 large onions, thinly sliced.
5 garlic cloves, crushed.
1 medium green bell pepper, thinly sliced.

3 tablespoons white flour.
1 tablespoon curry.
1 teaspoon salt.

4 cups chicken broth.
500 g boiled chicken breast sliced.

2 tablespoons lemon juice.
1 teaspoon vinegar.
400 g canned green peas and carrots, drained.
1 cup mushroom, sliced.

1 apple, diced.
2 bananas, diced.

Method of Preparation

In a large pan, heat oil, add onions and stir-fry until lightly browned.
Add garlic and stir-fry for 2 minutes.
Add green pepper and stir-fry until tender.

Add flour, curry and salt, stir constantly for 2 more minutes.
Add chicken broth gradually, stirring constantly and quickly until flour is dissolved.
Bring to boil. Add chicken.

Cover pan and cook over low heat for 20 more minutes.
Add lemon juice, vinegar and vegetables.
Cook for 10 more minutes or until mixture thickens.

Serve hot with cooked rice without vermicelli.
Garnish with apples and bananas.

Tip: You can add chopped red bell pepper and 1 tablespoon curry powder to rice before adding water.
Instead of 4 cups chicken broth, you can use 4 cups of water and 2 fat-free chicken broth cubes and remove salt from the recipe.

Nutritional value per person (Without Rice)

Energy (cal): 280
Cholesterol (mg): 60
Fats (g): 5
Starch (g): 30
Proteins (g): 29
Fibers (g): 8