Curried Chicken with Basmati Rice
- Number of Servings: 4
Ingredients
Chicken Breast, no skin, 24 ounces (cooked)Lime Juice, 2 tB plus 1 tspWater, tap, 1.75 cup (8 fl oz)Laxmi Brown Basmati Rice, 180 gram (1 cup)Extra Virgin Olive Oil, 2 tbsp Pepper, black, 1 tsp Yellow Onion, 1 cup, choppedCurry powder, 2-3 tbsp Swanson Chicken Broth 99% Fat Free, .5 cup Fresh Parsley, 1 tbsp Goya Coconut Milk, 4 fl oz
Makes 4 servings
~ Rinse and pat chicken dry with paper towel. Slice crosswise into strips 1 inch wide. Place in bowl, add 2 tB lime juice and toss to coat. Set aside for about 15 minutes
~ Use nonstick saucepan, bring water with 1/2 tsp salt to rapid boil and gradually add rice. Reduce heat to low, cover and barely simmer just until tender and water is absorbed, 15-20 minutes. Remove from heat and let stand covered for 5 minutes. Uncover, fluff and recover.
~ Dry chicken with paper towels. In large frying pan over medium-high heat warm 1tB EVOO. When hot add half of the chicken, sprinkle with salt/pepper and saute til golden. 2-3 minutes per side. Transfer to warm plate and repeat.
~ Pour off most fat and place pan over low heat. Saute onion 1 minute. Stir in curry powder and saute 2 minutes. Stir in chicken stock, scraping up browned bits at bottom. Cover and simmer over low heat 5-6 minutes. Stir in coconut milk, cook uncovered, stirring occasionally until slightly thickened, 1-2 minutes.
~ Stir in remaining 1 tsp lime juice and salt and pepper to taste. Return chicken to pan, stick to coat well and heat through.
~ Toss rice with parsley. Arrange rice in a ring around the edge of a warmed platter. Spoon chicken and sauce in center to serve.
Original recipe calls for 8 oz of coconut milk, but to reduce calories and fat I halved it. I also eliminated the salt from my recipe and count, but kept it in the instructions for if you want it.
Number of Servings: 4
Recipe submitted by SparkPeople user AURORA64448.
~ Rinse and pat chicken dry with paper towel. Slice crosswise into strips 1 inch wide. Place in bowl, add 2 tB lime juice and toss to coat. Set aside for about 15 minutes
~ Use nonstick saucepan, bring water with 1/2 tsp salt to rapid boil and gradually add rice. Reduce heat to low, cover and barely simmer just until tender and water is absorbed, 15-20 minutes. Remove from heat and let stand covered for 5 minutes. Uncover, fluff and recover.
~ Dry chicken with paper towels. In large frying pan over medium-high heat warm 1tB EVOO. When hot add half of the chicken, sprinkle with salt/pepper and saute til golden. 2-3 minutes per side. Transfer to warm plate and repeat.
~ Pour off most fat and place pan over low heat. Saute onion 1 minute. Stir in curry powder and saute 2 minutes. Stir in chicken stock, scraping up browned bits at bottom. Cover and simmer over low heat 5-6 minutes. Stir in coconut milk, cook uncovered, stirring occasionally until slightly thickened, 1-2 minutes.
~ Stir in remaining 1 tsp lime juice and salt and pepper to taste. Return chicken to pan, stick to coat well and heat through.
~ Toss rice with parsley. Arrange rice in a ring around the edge of a warmed platter. Spoon chicken and sauce in center to serve.
Original recipe calls for 8 oz of coconut milk, but to reduce calories and fat I halved it. I also eliminated the salt from my recipe and count, but kept it in the instructions for if you want it.
Number of Servings: 4
Recipe submitted by SparkPeople user AURORA64448.
Nutritional Info Amount Per Serving
- Calories: 443.5
- Total Fat: 11.7 g
- Cholesterol: 98.6 mg
- Sodium: 182.2 mg
- Total Carbs: 38.5 g
- Dietary Fiber: 6.0 g
- Protein: 45.3 g
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