Indian Chicken Curry

recipe

Yield:

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

Recipe from

Cooking Light

Nutritional Information

Calories 392
Caloriesfromfat 24 %
Fat 10.4 g
Satfat 2.9 g
Monofat 4.7 g
Polyfat 1.8 g
Protein 33.6 g
Carbohydrate 40.1 g
Fiber 4.1 g
Cholesterol 66 mg
Iron 4.6 mg
Sodium 576 mg
Calcium 107 mg

Ingredients

4 cups sliced Swiss chard (about 12 ounces)
1 pound skinned, boned chicken breast halves, cut crosswise into thin slices
1 tablespoon cornstarch
1 tablespoon olive oil
1 cup diced onion
1 1/3 cups fat-free, less-sodium chicken broth
1 cup sliced baby carrot
1/2 cup light coconut milk
1 tablespoon tomato paste
2 teaspoons ground cumin
1 teaspoon curry powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 to 1/2 teaspoon ground red pepper
2 cups hot cooked long-grain rice
3 tablespoons chopped unsalted, dry-roasted peanuts

Preparation

Steam Swiss chard, covered, 2 minutes or until crisp tender. Drain.

Combine chicken and cornstarch in a small bowl. Heat oil in a large nonstick skillet over medium-high heat until hot. Add onion, and stir-fry 2 minutes. Stir in chicken, and cook 4 minutes or until browned. Stir in broth and next 8 ingredients (broth through red pepper); reduce heat to medium. Cook 5 minutes, stirring occasionally. Add Swiss chard, and cook 2 minutes. Serve with rice. Sprinkle peanuts evenly over each serving.

Note:

July 1998
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