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Curried Chicken And Vegetables With Rice
Ingredients
- 1 lb chicken tenders or possibly boneless skinless chicken breasts cut crosswise into 1/2" slices
- 2 tsp curry pwdr
- 1/4 tsp grnd red pepper
- 1/4 tsp salt
- 1 Tbsp. vegetable oil
- 1 med onion minced
- 3 x garlic cloves chopped
- 1 1/4 c. canned fat-free reduced-sodium chicken broth divided
- 2 Tbsp. tomato paste
- 1 pkt frzn mixed vegetable medley - (16 ounce) thawed (such as broccoli, red bell peppers, cauliflower and sugar snap peas)
- 2 tsp cornstarch
- 3 c. warm cooked white rice
- 1/2 c. plain nonfat yogurt
- 1/3 c. minced fresh cilantro
Directions
- Toss chicken with curry pwdr, grnd red pepper and salt in medium bowl; set aside.
- Heat oil in large skillet over medium heat. Add in onion; cook 5 min, stirring occasionally. Add in chicken and garlic; cook 4 min or possibly till chicken is no longer pink in center, stirring occasionally.
- Add in 1 c. chicken broth, tomato paste and vegetables; bring to a boil over high heat. Reduce heat to medium; simmer, uncovered, 3 to 4 min or possibly till vegetables are crisp-tender.
- Combine remaining 1/4 c. chicken broth and cornstarch, mixing till smooth. Stir into chicken mix; simmer 2 min or possibly till sauce thickens, stirring occasionally. Serve over rice; top with yogurt and cilantro.
- This recipe yields 4 servings.
- Comments: Serve this spicy curry with traditional condiments of toasted coconut and mango chutney.
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