Rachel Ray - Curry in a Hurry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 pieces boneless, skinless chicken breast cut into chucky pieces and dusted with a handful of all-purpose flour (flour optional)1 yellow medium Spanish onion, peeled, halved and cut into ¼ inch strips1 piece fresh gingerroot, about 2 inches, grated3 cloves garlic, minced1 can (15 ounces) no-fat, low-sodium chicken broth3 tablespoons mild curry past2 tablespoons peanut or sesame oil *Coarse salt, to taste
Makes 4 servings
Start a pot of water to boil for jasmine or white rice, following the directions on the box. The rice will take longer than the dish to prepare.
In a large skillet, working over medium-high heat, brown the chicken for 4 minutes on each side in the peanut or sesame oil. Remove chicken from pan and set aside.
Add onion, gingerroot and garlic. Sauté for another 3 minutes, until onion becomes tender. Add broth and lift off all of the good junk stuck to the bottom of the pan. Add curry paste and raisins. Return chicken to the pan. Heat through to a boil. Give the pan a good shake. Reduce heat to medium low. Stir in chutney to thicken and sweeten. Simmer for 5 to 10 minutes to desired thickness.
Serve over rice. Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user CATIEMAC.
Start a pot of water to boil for jasmine or white rice, following the directions on the box. The rice will take longer than the dish to prepare.
In a large skillet, working over medium-high heat, brown the chicken for 4 minutes on each side in the peanut or sesame oil. Remove chicken from pan and set aside.
Add onion, gingerroot and garlic. Sauté for another 3 minutes, until onion becomes tender. Add broth and lift off all of the good junk stuck to the bottom of the pan. Add curry paste and raisins. Return chicken to the pan. Heat through to a boil. Give the pan a good shake. Reduce heat to medium low. Stir in chutney to thicken and sweeten. Simmer for 5 to 10 minutes to desired thickness.
Serve over rice. Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user CATIEMAC.
Nutritional Info Amount Per Serving
- Calories: 324.1
- Total Fat: 7.3 g
- Cholesterol: 137.1 mg
- Sodium: 508.7 mg
- Total Carbs: 4.6 g
- Dietary Fiber: 1.3 g
- Protein: 56.3 g