This is a print preview of "Curried Chicken And Vegetables With Rice" recipe.

Curried Chicken And Vegetables With Rice Recipe
by Global Cookbook

Curried Chicken And Vegetables With Rice
Rating: 0/5
Avg. 0/5 0 votes
 
  Servings: 4

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

  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.