MrldCtyGrl Peanut Butter Curried Chicken Dinner
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 Tbsp olive oil1 Tbsp curry powder3 6oz chopped boneless skinless Chicken Breasts1/2 cup chopped Maui Onion1/2 cup chopped mushrooms (optional)2 cups = 1 can drained Chickpeas (garbanzo beans)3 cloves chopped fresh garlic 3 tbsp Curry powder1 cup PLAIN low fat yogurt1/2 cup Light Sour Cream1/2 cup Light Mayo4 Tbsp Jif Extra Crunchy peanut butter1/4 cup Dry Roasted Cashews3 cups chopped Spinach, fresh2 cups chopped Broccoli, fresh1 Tbsp Dijon Mustard1 Tbsp ground Black Pepper1 tsp Lime Juice4.5 cups COOKED Basmati Rice
Start rice cooking first, according to package directions to make 4.5 cups of Basmati rice. (6 3/4 cup servings)
In large non-stick pot, heat oil and 1 T curry powder to toast the spice for 30 secs over med-high heat. Add chicken, onion, mushrooms, chickpeas and garlic and toss to sweat in the toasted spice until onions start to become cloudy and chicken is begun to cook through. Add remaining curry powder and stir throughout until evenly coated.
Add remaining ingredients in any order, finishing with black pepper, turn heat to med-low and simmer, stirring occasionally about 5 minutes, until chicken is cooked through. At the last second before serving, stir in lime juice (DON'T do this early, it makes the dairy CURDLE).
Plate 3/4 cup of rice in the center of each plate, pour 1/6th of curry mixture over it and dig in!
If it's too spicy, sprinkle a packet of splenda over the top.
Not spicy enough? Add some sriracha suce (sparingly!) and salt,
Serves 6.
Number of Servings: 6
Recipe submitted by SparkPeople user MRLDCTYGRL.
In large non-stick pot, heat oil and 1 T curry powder to toast the spice for 30 secs over med-high heat. Add chicken, onion, mushrooms, chickpeas and garlic and toss to sweat in the toasted spice until onions start to become cloudy and chicken is begun to cook through. Add remaining curry powder and stir throughout until evenly coated.
Add remaining ingredients in any order, finishing with black pepper, turn heat to med-low and simmer, stirring occasionally about 5 minutes, until chicken is cooked through. At the last second before serving, stir in lime juice (DON'T do this early, it makes the dairy CURDLE).
Plate 3/4 cup of rice in the center of each plate, pour 1/6th of curry mixture over it and dig in!
If it's too spicy, sprinkle a packet of splenda over the top.
Not spicy enough? Add some sriracha suce (sparingly!) and salt,
Serves 6.
Number of Servings: 6
Recipe submitted by SparkPeople user MRLDCTYGRL.
Nutritional Info Amount Per Serving
- Calories: 576.2
- Total Fat: 18.9 g
- Cholesterol: 62.1 mg
- Sodium: 611.2 mg
- Total Carbs: 69.8 g
- Dietary Fiber: 7.2 g
- Protein: 34.9 g
Member Reviews
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BLAANBR
I was extremely disappointed in this recipe. It all sounded so yummy, but the taste was nasty. Threw all leftovers away. - 11/2/10
Reply from MRLDCTYGRL (11/17/10)
Sorry that was your experience, someone else had problems with it too. I'm putting a disclaimer on it. I'm not sure where the problem lies, but clearly something somewhere is wrong with the recipe. Thanks for using such gentle language about it though. I love how the internet keeps us polite.
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QUERIAN
I'm giving this three stars because my fiance said he liked it but I almost gave it two. If I made this again I would leave out the sour cream, mayonnaise and mustard. I might add more yogurt. As it was the final product was un-appetizing looking brownish goo. I want my food to look delicious. - 10/20/10
Reply from MRLDCTYGRL (10/20/10)
I've never had this turn out "brownish", but the curry powder I use is pretty bright yellow. Maybe it got over-heated during the original "toasting"? At any rate, sorry it didn't turn out for you as expected, thanks for trying it out, and for your feedback!