Chicken Curry

Photo: Becky Luigart-Stayner; Styling: Jan Gautro

Yield:

4 servings (serving size: 3/4 cup chicken mixture and 3/4 cup rice)

Recipe from

Nutritional 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

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)

Preparation

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.

Note:

Julianna Grimes,

March 2010