Curried Chicken and Vegetables

Name: Curried Chicken and Vegetables Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: 3 boneless skinless Chicken breasts cubed; 3 cups Fingerling potatoes. cut to bite size; 1 medium yellow onion cut; 2 stalks celery cut; 2 large carrots cut; 1 T. butter; 2 T. curry powder; 1/2 tsp. salt; pepper to taste; 3 cups low fat unsalted chicken broth; 5 oz. (1/2 bag) frozen peas; 1/2 cup skim plus milk; 2 T cornstarch; 1/2 cup rice cooked

Minutes to Prepare: 15
Minutes to Cook: 20

Number of Servings: 6

Ingredients

3 boneless, skinless Chicken breasts, cubed3 cups Fingerling potatoes. cut to bite size1 medium yellow onion, cut2 stalks celery, cut2 large carrots, cut1 T. butter2 T. curry powder1/2 tsp. saltpepper to taste3 cups low fat, unsalted, chicken broth5 oz. (1/2 bag) frozen peas1/2 cup skim plus milk2 T cornstarch1/2 cup rice, cooked

Directions

Melt butter in a pot. Add onions, carrots, celery and curry; stir until onions are slightly browned and "glassy". Add broth chicken, potatoes and salt and pepper. Boil for about 15 minutes until potatoes are soft. Add peas and cook for 5 minutes. Stir cornstarch into milk and stir in to thicken and give a "creamy" texture.
Serve over rice and garnish with parsley.

I like to serve this with a few chopped peanuts and some chutney but these are not in the calculations.

Number of Servings: 6

Recipe submitted by SparkPeople user MIMISTAN.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 287.5
Total Fat: 3.6 g
Cholesterol: 73.9 mg
Sodium: 554.0 mg
Total Carbs: 28.8 g
Dietary Fiber: 2.6 g
Protein: 30.6 g

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