Rating: 3 stars
2 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

Serve this dish with any combination of these toppings: diced fresh mango, mango chutney, chopped fresh cilantro, or some chopped peanuts.

Jim Fobel
Recipe by Cooking Light May 2000

Gallery

Recipe Summary

Yield:
6 servings (serving size: 1 1/3 cups chicken mixture and 1 cup rice)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large nonstick saucepan over medium-high heat. Add onion, and sauté 10 minutes or until browned, stirring frequently. Add the minced ginger, curry, cumin, cinnamon, and garlic; sauté 1 minute. Add flour, tomato paste, sugar, salt, and pepper; cook 1 minute, stirring constantly (mixture will have a thick, pasty consistency).

    Advertisement
  • Gradually add chicken broth, scraping the pan to loosen browned bits, and bring to a boil. Add the cubed potato and diced apple, and bring mixture to a boil. Cover; reduce heat, and simmer 10 minutes. Add peas, and bring to a boil. Cover, reduce heat, and simmer 10 minutes or until peas and potatoes are tender. Add the chicken to pan, and simmer, uncovered, 6 minutes or until chicken is done. Remove from heat, and stir in the sour cream. Serve with rice.

Nutrition Facts

499 calories; calories from fat 9%; fat 5g; saturated fat 1.7g; mono fat 1.4g; poly fat 1.3g; protein 28.1g; carbohydrates 84g; fiber 6.2g; cholesterol 49mg; iron 4.5mg; sodium 619mg; calcium 90mg.
Advertisement
Advertisement