Curried Chicken with Plums and Ginger

recipe

Yield:

4 servings (serving size: about 4 chicken pieces and 6 plum wedges)

Recipe from

Cooking Light

Nutritional Information

Calories 270
Caloriesfromfat 25 %
Fat 7.5 g
Satfat 1.7 g
Monofat 2.5 g
Polyfat 2.1 g
Protein 29.7 g
Carbohydrate 21.2 g
Fiber 2.5 g
Cholesterol 118 mg
Iron 3.1 mg
Sodium 278 mg
Calcium 53 mg

Ingredients

2 tablespoons all-purpose flour
1 teaspoon curry powder
1 teaspoon poultry seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
6 skinned, boned chicken thighs, each cut into 3 pieces
1 teaspoon vegetable oil
1 cup (1-inch) sliced green onions (about 4)
6 red plums, quartered (about 1 1/2 pounds)
3/4 cup dry white wine, divided
2 tablespoons minced crystallized ginger

Preparation

Combine first 5 ingredients in a zip-top plastic bag, and add chicken. Seal and shake to coat. Remove the chicken from bag, shaking off excess flour. Heat oil in a large skillet over medium-high heat. Add chicken, and cook 3 minutes on each side or until lightly browned. Remove chicken from pan; keep warm. Add onions to pan, and sauté for 2 minutes. Add onions to chicken, and keep warm. Add plums and 1/4 cup wine to pan, scraping pan to loosen browned bits; cook 4 minutes or until plums are browned. Add 1/2 cup wine and ginger to pan; bring to a boil. Add the chicken mixture to pan, and bring to a boil. Reduce heat, and simmer 5 minutes or until chicken is done.

July 1999
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