Curried Chicken & Vegetables with Rice
Serve this spicy curry with traditional condiments of toasted coconut and mango chutney.
Makes 6 servings
|1||pound chicken tenders or boneless skinless chicken breasts, cut crosswise into 1/2-inch slices|
|2||teaspoons curry powder|
|1/4||teaspoon ground red pepper|
|1||tablespoon canola oil|
|1||medium onion, chopped|
|3||cloves garlic, minced|
|1-1/4||cups fat-free reduced-sodium chicken broth, divided|
|1||package (16 ounces) frozen mixed vegetable medley, such as broccoli, red bell peppers, cauliflower and sugar snap peas, thawed|
|2||tablespoons tomato paste|
|3||cups hot cooked white rice|
|1/2||cup plain fat-free yogurt|
|1/3||cup chopped fresh cilantro|
- Toss chicken with curry powder, salt and ground red pepper in medium bowl; set aside.
- Heat oil in large skillet over medium heat. Add onion; cook 5 minutes, stirring occasionally. Add chicken and garlic; cook 4 minutes or until chicken is no longer pink in center, stirring occasionally. Add 1 cup chicken broth, vegetables and tomato paste; bring to a boil over high heat. Reduce heat to medium; simmer, uncovered, 3 to 4 minutes or until vegetables are crisp-tender.
- Combine remaining 1/4 cup chicken broth and cornstarch, mixing until smooth. Stir into chicken mixture; simmer 2 minutes or until sauce thickens, stirring occasionally. Serve over rice; top with yogurt and cilantro.
|Serving Size:||1 cup chicken mixture with 1/2 cup cooked rice and 4 teaspoons yogurt anc cilantro|
|Saturated Fat||1 g|
|Total Fat||7 g|
|Calories from Fat||16 %|
Check out more recipes for Middle Eastern