Curry Chicken
- Number of Servings: 10
Ingredients
# 1 teaspoon olive oil# 2 tablespoons curry powder# 2 cups diced peeled baking potato (about 12 ounces)# 3/4 cup chopped onion# 3/4 cup chopped red bell pepper# 2 garlic cloves, minced# 1 1/2 pounds skinned, boned chicken breasts, cut into bite-size pieces# 1 1/2 cups fat-free, less sodium chicken broth# 1 cup sliced fresh mushrooms# 3/4 cup frozen green peas, thawed# 1/2 cup golden raisins# 1 teaspoon salt# 1/2 teaspoon black pepper# 2 tablespoons cornstarch# 1 tablespoon water# 1/2 cup (4 ounces) 1/3-less-fat cream cheese
Heat oil in a large nonstick skillet over medium-high heat. Add curry; cook 2 minutes.
Add potato, onion, bell pepper, garlic, and chicken; stir-fry 3 minutes.
Add broth and next 5 ingredients (broth through black pepper); bring to a boil. Cover, reduce heat, and simmer 5 minutes or until chicken is done.
Combine cornstarch and water in a small bowl. Stir in cornstarch mixture and cream cheese; cook 1 minute or until cream cheese is melted.
Number of Servings: 10
Recipe submitted by SparkPeople user RGRIGG2.
Add potato, onion, bell pepper, garlic, and chicken; stir-fry 3 minutes.
Add broth and next 5 ingredients (broth through black pepper); bring to a boil. Cover, reduce heat, and simmer 5 minutes or until chicken is done.
Combine cornstarch and water in a small bowl. Stir in cornstarch mixture and cream cheese; cook 1 minute or until cream cheese is melted.
Number of Servings: 10
Recipe submitted by SparkPeople user RGRIGG2.
Nutritional Info Amount Per Serving
- Calories: 146.7
- Total Fat: 3.3 g
- Cholesterol: 32.1 mg
- Sodium: 455.6 mg
- Total Carbs: 16.6 g
- Dietary Fiber: 1.9 g
- Protein: 13.2 g
Member Reviews