Chicken Curry and Peas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tbsp Crisco Pure Vegetable Oil 4 clove Garlic 3 tsp spice world squeeze ginger 1/8 cup Flour - Gold medal all purpose flour 2 tsp Curry powder2 cup Swanson Chicken Broth Unsalted 1/8 tsp black pepper 2 cup Chicken Breast - Chopped or Diced 1 package (10 oz) Peas, frozen1/3 cup cup Yogurt Plain Greek Yogurt, non-fat
Heat oil in large skilled on medium. When hot, stir in ginger and garlic and cook until fragrant- about 30 seconds. I like to keep stirring so it doesn't burn.
Whisk in flour, curry powder and black pepper, cook for 1 minute. Whisk constantly. Slowly pour in chicken broth, whisking as you pour. Cook for approximately 5-7 minutes, stirring occasionally, mixture should be thickened and reduced by about half.
Stir in peas and chopped chicken. Stir occasionally until heated through about 5 minutes- peas should not be mushy.
Remove from heat and stir in yogurt. Serve over jasmine rice (not included in calculations). Top with fresh cilantro for added flair.
Serving Size: Makes 6 Servings
Whisk in flour, curry powder and black pepper, cook for 1 minute. Whisk constantly. Slowly pour in chicken broth, whisking as you pour. Cook for approximately 5-7 minutes, stirring occasionally, mixture should be thickened and reduced by about half.
Stir in peas and chopped chicken. Stir occasionally until heated through about 5 minutes- peas should not be mushy.
Remove from heat and stir in yogurt. Serve over jasmine rice (not included in calculations). Top with fresh cilantro for added flair.
Serving Size: Makes 6 Servings
Nutritional Info Amount Per Serving
- Calories: 194.1
- Total Fat: 8.4 g
- Cholesterol: 35.0 mg
- Sodium: 166.8 mg
- Total Carbs: 12.1 g
- Dietary Fiber: 2.8 g
- Protein: 17.6 g