Heat oil in large skillet on medium heat. Add chicken; cook 5 min. or until evenly browned, stirring frequently. Transfer chicken to plate.
Add onions and peppers to skillet; cook and stir 5 min. Add garlic, curry paste and tomato paste; mix well. Cook 2 min., stirring frequently.
Return chicken and any cooked juices on plate to skillet. Stir in remaining ingredients. Bring to boil on medium heat; simmer on medium-low heat 5 min. or until chicken is done and sauce is slightly thickened, stirring occasionally.
Kraft Kitchen Tips!
Serve over hot cooked rice or couscous with additional chili sauce on the side.
For a meatless version, substitute 1 rinsed can (19 fl oz/540 mL) lentils for the cooked chicken. Heat oil in large skillet on medium heat. Add onions and peppers; cook and stir 5 min. Continue as directed.
Substitute curry powder for the curry paste, raisins for the dried cranberries, and/or lime zest and lime juice for the lemon zest and juice.
Calories From Fat
% Daily Value
Fat 9 g
Saturated fat 1 g
Cholesterol 65 mg
Sodium 620 mg
Carbohydrate 25 g
Fibre 2 g
Sugars 18 g
Protein 27 g
4 servings, 1/4 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.