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Weeknight Chicken Curry

Weeknight Chicken Curry
Makes:
5
Prep Time:
10
minutes
Total Time:
30
minutes
Low CalorieLow Sodium
Weeknight Chicken Curry is a simple dish that's full of flavor and easy to prepare. This recipe is sure to top the list of must-have dinners. Serve over rice to make a heartier meal. Chopped fresh cilantro adds an extra flair as a garnish.

In this recipe:


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Ingredients:

  • 1 tablespoon vegetable oil
  • 1 pound boneless, skinless chicken tenders
  • 1 large red bell pepper, sliced
  • 1 medium onion, thinly sliced
  • 2 teaspoons curry powder
  • 2 teaspoons ground coriander
  • 1 teaspoon ground turmeric
  • 4 cloves garlic, finely chopped
  • 1 tablespoon peeled and grated ginger
  • 1 cup frozen peas
  • 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
  • Cooked brown rice (optional)
  • Chopped fresh cilantro

Directions:

HEAT oil in large skillet over medium-high heat. Season one side of chicken with salt and ground black pepper; add to skillet, seasoning side down. Cook until browned; turn over and cook until no longer pick in center. Remove from skillet.

ADD bell pepper, onion, curry powder, coriander and turmeric to same skillet; cook, stirring frequently, for 4 minutes. Stir in garlic and ginger; cook for 30 seconds or until fragrant.

ADD evaporated milk; stir to break up any brown bits on bottom of pan. Add cooked chicken with any juices that have accumulated to skillet along with peas. Cook, stirring occasionally, for 5 minutes or until heated through. Serve over rice; top with cilantro.

Cook’s Tip: If you prefer a thicker sauce, combine 1 teaspoon cornstarch with 1 tablespoon cool water and add with evaporated milk in skillet.

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Nutrition Facts

Serving Size: 1/5 of recipe

Servings Per Recipe:

  • Calories: 220
  • Calories from Fat: 45
  • Total Fat: 5g (7% of DV)
  • Saturated Fat: 1.5g (8% of DV)
  • Cholesterol: 65mg (22% of DV)
  • Sodium: 160mg (7% of DV)
  • Carbohydrates: 17g (6% of DV)
  • Dietary Fiber: 3g (10% of DV)
  • Sugars: 11g
  • Protein: 28g
  • Vitamin A: 35% of DV
  • Vitamin C: 120% of DV
  • Calcium: 20% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Weeknight Chicken Curry

Ingredients

  • 1 tablespoon vegetable oil
  • 1 pound boneless, skinless chicken tenders
  • 1 large red bell pepper, sliced
  • 1 medium onion, thinly sliced
  • 2 teaspoons curry powder
  • 2 teaspoons ground coriander
  • 1 teaspoon ground turmeric
  • 4 cloves garlic, finely chopped
  • 1 tablespoon peeled and grated ginger
  • 1 cup frozen peas
  • 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
  • Cooked brown rice (optional)
  • Chopped fresh cilantro

 

Directions

HEAT oil in large skillet over medium-high heat. Season one side of chicken with salt and ground black pepper; add to skillet, seasoning side down. Cook until browned; turn over and cook until no longer pick in center. Remove from skillet.

ADD bell pepper, onion, curry powder, coriander and turmeric to same skillet; cook, stirring frequently, for 4 minutes. Stir in garlic and ginger; cook for 30 seconds or until fragrant.

ADD evaporated milk; stir to break up any brown bits on bottom of pan. Add cooked chicken with any juices that have accumulated to skillet along with peas. Cook, stirring occasionally, for 5 minutes or until heated through. Serve over rice; top with cilantro.

Cook’s Tip: If you prefer a thicker sauce, combine 1 teaspoon cornstarch with 1 tablespoon cool water and add with evaporated milk in skillet.

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