Chicken Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 tbsp olive oil2 tbsp all purpose flour2 tbsp curry powder1tbsp ground cumin1/4 tsp salt4 (3oz) thin-sliced skinless boneless chicken breast (1/4 in. thick)1/2 cup orange juice1/2 cup low sodium chicken broth or water2 tbsp peach preserves1/4 cup fat free sour cream2 tbsp chopped cilantro (optional)
Heat oil in a larger skillet.
In a large a plastic bag, mix flour, curry, cumin, and salt. Add chicen and shake to coat.
Add chicken to skillet shaking off the extta flour mixture.(reserve the remaining flour). Saute until cooked through ( about 3min.on each side) Transfer chicken to plate and keep warm.
Stir the excess flour into the skillet mixing it with the pan juices. Gradually add the orange juice and broth, stirring constantly and scraping up the browned bits from the bottom of the skillet; stir in preserves. Brig to a boil and cook, stirring constantly until mixture thickens, about 1 min. Stir in sour cream until well blended; simmer 30 sec. spoon sauce over chicken.
Serve with whole grain rice and snow peas.
Number of Servings: 4
Recipe submitted by SparkPeople user CDIXON23.
In a large a plastic bag, mix flour, curry, cumin, and salt. Add chicen and shake to coat.
Add chicken to skillet shaking off the extta flour mixture.(reserve the remaining flour). Saute until cooked through ( about 3min.on each side) Transfer chicken to plate and keep warm.
Stir the excess flour into the skillet mixing it with the pan juices. Gradually add the orange juice and broth, stirring constantly and scraping up the browned bits from the bottom of the skillet; stir in preserves. Brig to a boil and cook, stirring constantly until mixture thickens, about 1 min. Stir in sour cream until well blended; simmer 30 sec. spoon sauce over chicken.
Serve with whole grain rice and snow peas.
Number of Servings: 4
Recipe submitted by SparkPeople user CDIXON23.
Nutritional Info Amount Per Serving
- Calories: 229.7
- Total Fat: 8.6 g
- Cholesterol: 50.7 mg
- Sodium: 290.4 mg
- Total Carbs: 16.3 g
- Dietary Fiber: 1.2 g
- Protein: 21.7 g
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