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Chicken and Vegetable Curry

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Chicken and Vegetable Curry
  • Prep Time 30 min
  • Total Time 30 min
  • Servings 4
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Indian-style dinner in 30 minutes! Check out this classic chicken and vegetable curry dish.

Ingredients

1 1/2
cups uncooked instant rice
1 1/2
cups water
1
cup chicken broth
3
teaspoons curry powder
1
tablespoon cornstarch
2
tablespoons dark brown sugar
1/8
teaspoon ground red pepper (cayenne), if desired
3
boneless, skinless chicken breast halves, cut into bite-sized pieces
1
(1-lb.) pkg. frozen broccoli florets, carrots and water chestnuts, thawed, drained*
2
tablespoons water
2
tablespoons soy sauce

Directions

  • 1 Cook rice in 1 1/2 cups water as directed on package, omitting margarine and salt.
  • 2 Meanwhile, in small bowl, combine broth, curry powder, cornstarch, brown sugar and ground red pepper; blend with wire whisk until smooth. Set aside.
  • 3 Spray large nonstick skillet with nonstick cooking spray. Heat over high heat until hot. Add chicken; cook and stir 3 to 4 minutes or until lightly browned. Remove chicken from skillet; set aside.
  • 4 Reduce heat to medium-high; add vegetables and water to skillet. Cover; cook 3 to 4 minutes or until vegetables are crisp-tender. Return chicken to skillet. Stir broth mixture; add to skillet, stirring to blend. Cook about 1 minute or until sauce is thickened and chicken is no longer pink.
  • 5 To serve, fluff rice with fork; spoon onto serving platter. Top with chicken mixture. Sprinkle with soy sauce.
Tips  

* To quickly thaw vegetables, place in colander or strainer; rinse with warm water until thawed. Drain well.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
310
(
Calories from Fat
25
)
Daily Value
Total Fat
3g
5%
(
Saturated Fat
1g
5%
)
Cholesterol
55mg
18%
Sodium
800mg
33%
Total Carbohydrate
44g
15%
(
Dietary Fiber
4g
16%
,
Sugars
10g
)
Protein
27g
Daily Value*:
Vitamin A
60%
60%
Vitamin C
25%
25%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
2 1/2 Starch; 2 1/2 Other Carbohydrate; 1 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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