Chicken with sweet peppers and turmeric
A flavourful, quickand easy recipe.
Bell peppers are a lovely accompaniment to this dish, adding flavour and colour.
A Chef Roberto Bassi recipe for SU-EATABLE Life.
Serves four
- Chicken 400 g
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- 2 garlic cloves
- 1 tbsp of turmeric
- 1 tbsp of curry powder
- Extra virgin olive oil 30 g
- Bay leaf
- Coconut milk 100 g
- Vegetable broth 500 cl
- Cumin to taste
- Coriander to taste
- 1 glass of flour
Nutritional information
Per serving: 262 Kcal
Environmental Impact
Per serving:
505 grams CO2 equivalence - carbon footprint
619 litres - water footprint
This recipe’s environmental sustainability level is: Good.
To eat sustainably at each meal, our advice is to keep within 1000 grams of CO2 equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO2, including dressing.
Method
Mix the flour with the curry powder and turmeric.
Dice the chicken, roll in flour and curry powder, and sauté with extra virgin olive oil, bay leaf and whole garlic cloves.
Add diced bell peppers and cook for 5 minutes.
Remove the garlic and add coconut milk, vegetable broth and a pinch of cumin.
Put the lid on and simmer for another five minutes.
Season with salt and pepper and serve with rice.
Sprinkle with fresh chopped coriander.
The Chef’s Advice
Turmeric, also known as saffron from the Indies, can also be used in desserts and is particularly good with fruit.
Nutritional Advice
Together with rice, this is a nutritionally complete meal: protein from the chicken protein, carbohydrates from the rice, fibre, vitamins and minerals in the vegetables, and healthy fats from the olive oil and coconut milk.
Environmental Advice
Reduce your consumption of meat, especially red and processed meats.
White meat has an average impact of about six times lower than that of red meat. This means that you can eat white meat 2-3 times per week, but you are advised to eat red meat no more than once per week. Not only is this an environmentally sustainable approach, but it is also what’s best for us nutritionally.
