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Creamy Curried Chicken

  • 4servings
  • 394calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

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

Ingredients Jump to Instructions ↓

  1. 1/4 cup all-purpose flour

  2. 1 tablespoon curry powder

  3. 3/4 teaspoon salt

  4. 1/2 teaspoon ground red pepper

  5. 1 tablespoon vegetable oil

  6. 1 pound skinless, boneless chicken breasts, cut into 1-inch pieces

  7. 1 cup chopped onion

  8. 2 cups fat-free milk

  9. 1 cup frozen sliced carrot

  10. 1 cup frozen green peas

  11. 1/2 cup chopped fresh cilantro

  12. 1 tablespoon fresh lime juice

  13. 1 teaspoon grated lime rind

  14. 2 cups hot cooked long-grain rice

Instructions Jump to Ingredients ↑

  1. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 3 ingredients.

  2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and onion; sauté 5 minutes or until chicken is beginning to brown.

  3. Sprinkle flour mixture over chicken, stirring until chicken is thoroughly coated. Gradually add milk, stirring until smooth; add carrot. Bring to a boil; cover, reduce heat, and simmer 25 minutes, stirring occasionally.

  4. Stir in peas. Bring to a boil; cover, reduce heat, and simmer 5 minutes. Remove from heat; stir in cilantro, lime juice, and lime rind. Serve immediately over rice.

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