Chicken Curry

Photo: Becky Luigart-Stayner; Styling: Jan Gautro

Yield: 4 servings (serving size: 3/4 cup chicken mixture and 3/4 cup rice)
Cost per Serving: $2.39
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 402
  • Fat: 10.2g
  • Saturated fat: 5.2g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 1.5g
  • Protein: 34.7g
  • Carbohydrate: 42.4g
  • Fiber: 1.4g
  • Cholesterol: 74mg
  • Iron: 3.1mg
  • Sodium: 806mg
  • Calcium: 33mg

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. 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.
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