• Curried Chicken And Vegetables With Rice

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    • 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


    1. Toss chicken with curry pwdr, grnd red pepper and salt in medium bowl; set aside.
    2. 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.
    3. 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.
    4. 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.
    5. This recipe yields 4 servings.
    6. Comments: Serve this spicy curry with traditional condiments of toasted coconut and mango chutney.

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