Curried Chicken with Spring Peas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Serve this dish with any combination of these toppings: diced fresh mango, mango chutney, chopped fresh cilantro, or some chopped peanuts. Ingredients:
2 teaspoons vegetable oil |
3 cups chopped onion |
1/4 cup minced peeled fresh ginger |
1 1/2 tablespoons curry powder |
1/2 teaspoon ground cumin |
1/4 teaspoon ground cinnamon |
2 garlic cloves, minced |
2 tablespoons all-purpose flour |
2 tablespoons tomato paste |
2 teaspoons sugar |
1 teaspoon salt |
1/4 teaspoon black pepper |
1 (16-ounce) can fat-free, less-sodium chicken broth |
3 cups (1-inch) cubed peeled red potato (about 1 pound) |
1 cup diced peeled granny smith apple (about 8 ounces) |
1 1/2 cups shelled green peas (about 1 1/2 pounds unshelled green peas) |
1 pound skinned, boned chicken breast, cut crosswise into 1/4-inch strips |
1/3 cup low-fat sour cream |
6 cups hot cooked basmati rice |
Directions:
1. 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).
2. 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.
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