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Curried Chicken Vegetables with Rice

  • 6servings
  • 404calories

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Source: recipes.howstuffworks.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, P
MineralsNatrium, Fluorine, Chromium, Silicon, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound chicken tenders or boneless skinless chicken breasts, cut crosswise into 1/2-inch slices

  2. 2 teaspoons curry powder

  3. 1/4 teaspoon salt

  4. 1/4 teaspoon ground red pepper

  5. 1 tablespoon canola oil

  6. 1 medium onion, chopped

  7. 3 cloves garlic, minced

  8. 1/4 cups fat-free reduced-sodium chicken broth, divided

  9. 1 package (16 ounces) frozen mixed vegetable medley, such as broccoli, red bell peppers, cauliflower and sugar snap peas, thawed

  10. 2 tablespoons tomato paste

  11. 2 teaspoons cornstarch

  12. 3 cups hot cooked white rice

  13. 1/2 cup plain fat-free yogurt

  14. 1/3 cup chopped fresh cilantro

Instructions Jump to Ingredients ↑

  1. Toss chicken with curry powder, salt and ground red pepper in medium bowl; set aside.

  2. Heat oil in large skillet over medium heat. Add onion; cook 5 minutes , stirring occasionally. Add chicken and garlic; cook 4 minutes or until chicken is no longer pink in center, stirring occasionally. Add 1 cup chicken broth, vegetables and tomato paste; bring to a boil over high heat. Reduce heat to medium; simmer, uncovered, 3 to 4 minutes or until vegetables are crisp-tender.

  3. Combine remaining 1/4 cup chicken broth and cornstarch, mixing until smooth. Stir into chicken mixture; simmer 2 minutes or until sauce thickens, stirring occasionally. Serve over rice; top with yogurt and cilantro.

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