Creamy Curried Chicken

Oxmoor House
4 servings (serving size: 1 cup chicken mixture and 1/2 cup rice)


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1/4 cup all-purpose flour
1 tablespoon curry powder
3/4 teaspoon salt
1/2 teaspoon ground red pepper
1 tablespoon vegetable oil
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
1 cup chopped onion
2 cups fat-free milk
1 cup frozen sliced carrot
1 cup frozen green peas
1/2 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1 teaspoon grated lime rind
2 cups hot cooked long-grain rice


Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 3 ingredients.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken and onion; sauté 5 minutes or until chicken is beginning to brown.

Sprinkle flour mixture over chicken, stirring until chicken is thoroughly coated. Gradually add milk, stirring until smooth; add carrot. Bring to a boil; cover, reduce heat, and simmer 25 minutes, stirring occasionally.

Stir in peas. Bring to a boil; cover, reduce heat, and simmer 5 minutes. Remove from heat; stir in cilantro, lime juice, and lime rind. Serve immediately over rice.

Created date

March 2010

Nutritional Information

Calories 394
Fat 5.7 g
Satfat 0.8 g
Protein 36.6 g
Carbohydrate 47.5 g
Cholesterol 68 mg
Iron 3.5 mg
Sodium 638 mg
Caloriesfromfat 13 %
Fiber 4.6 g
Calcium 209 mg