Curried Chicken w/vegetables (Trillium1204)

2 teaspoon olive oil
2 cubed boneless skinless chicken breast (12 ounces)
3/4 cup chopped onions
3/4 cup chopped green pepper
1/2 cup chopped red pepper
1/2 cup chopped celery
2 tablespoons minced garlic
4 tablespoons Patak's mild curry paste
5 teaspoons red curry powder
3 cups low sodium fat free chicken broth (carton)
1 1/2 cups diced potatoes (approx. 250 grams)
1 1/4 cups diced turnips (approx. 180 grams)
1 cup diced carrots (approx. 125 grams)

Optional (not included in calorie total)
4 (3/4 cup serving) cooked basmati rice
Add 150 calories per serving

Heat 1 teaspoon of olive oil in a 2-quart saucepan over medium heat. Add the chicken until browned and put in a bowl.

Then add an additional teaspoon of olive oil and add the onion, green pepper, red pepper and celery and sauté until softened, about 3 minutes.

Add the garlic, curry paste and curry powder and sauté until fragrant, about 1 minute: do not brown the garlic.

Add the browned chicken from the bowl and stir.

Add the broth, diced tomatoes and mix. Bring to a boil.

Add the potato, turnip and carrot. Reduce heat to low, cover and simmer until the potato, turnip and carrots are tender but intact, about 45 minutes.

Uncover the pan and continue to cook over low heat until the desire consistency is reached.

While the curried chicken and vegetables are cooking, prepare the basmati, if usintg, as directed on the package.

Measure 3/4 cup of the cooked basmati rice on a plate and pour 1 1/2 cups of the curried chicken. Enjoy!

Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user TRILLIUM1204.