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Chicken Curry

Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield 4 servings (serving size: 3/4 cup chicken mixture and 3/4 cup rice)

Ingredients

  • 1 tablespoon canola oil
  • 3 (6-ounce) skinless, boneless chicken breast halves, cut into 1-inch pieces
  • 1/2 teaspoon salt
  • 2 cups green bell pepper strips (about 1 large)
  • 2 tablespoons fresh lime juice
  • 2 tablespoons less-sodium soy sauce
  • 2 tablespoons red curry paste
  • 1 teaspoon sugar
  • 1 (14-ounce) can light coconut milk
  • 3 cups hot cooked long-grain rice
  • Lime wedges (optional)

Nutrition Information

  • calories 402
  • fat 10.2 g
  • satfat 5.2 g
  • monofat 2.6 g
  • polyfat 1.5 g
  • protein 34.7 g
  • carbohydrate 42.4 g
  • fiber 1.4 g
  • cholesterol 74 mg
  • iron 3.1 mg
  • sodium 806 mg
  • calcium 33 mg

How to Make It

  1. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken evenly with salt. Add chicken to pan; cook 6 minutes or until browned, turning once. Add bell pepper to pan; sauté 4 minutes, stirring occasionally. Remove chicken mixture from pan. Combine juice, soy sauce, curry paste, and sugar in a small bowl, stirring with a whisk. Add juice mixture and coconut milk to pan; bring to a boil. Cook 12 minutes or until slightly thick. Return chicken mixture to pan; cook 2 minutes or until thoroughly heated. Serve over rice. Garnish with lime wedges, if desired.