Chicken Curry and Peas
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 194.1
- Total Fat: 8.4 g
- Cholesterol: 35.0 mg
- Sodium: 166.8 mg
- Total Carbs: 12.1 g
- Dietary Fiber: 2.8 g
- Protein: 17.6 g
View full nutritional breakdown of Chicken Curry and Peas calories by ingredient
Introduction
Serve with jasmine rice! Serve with jasmine rice!Number of Servings: 6
Ingredients
-
2 tbsp Crisco Pure Vegetable Oil
4 clove Garlic
3 tsp spice world squeeze ginger
1/8 cup Flour - Gold medal all purpose flour
2 tsp Curry powder
2 cup Swanson Chicken Broth Unsalted
1/8 tsp black pepper
2 cup Chicken Breast - Chopped or Diced
1 package (10 oz) Peas, frozen
1/3 cup cup Yogurt Plain Greek Yogurt, non-fat
Tips
Serve with a Jasmine or Basmati rice.
Inspired from Once Upon a Chef.
Directions
Heat oil in large skilled on medium. When hot, stir in ginger and garlic and cook until fragrant- about 30 seconds. I like to keep stirring so it doesn't burn.
Whisk in flour, curry powder and black pepper, cook for 1 minute. Whisk constantly. Slowly pour in chicken broth, whisking as you pour. Cook for approximately 5-7 minutes, stirring occasionally, mixture should be thickened and reduced by about half.
Stir in peas and chopped chicken. Stir occasionally until heated through about 5 minutes- peas should not be mushy.
Remove from heat and stir in yogurt. Serve over jasmine rice (not included in calculations). Top with fresh cilantro for added flair.
Serving Size: Makes 6 Servings
Whisk in flour, curry powder and black pepper, cook for 1 minute. Whisk constantly. Slowly pour in chicken broth, whisking as you pour. Cook for approximately 5-7 minutes, stirring occasionally, mixture should be thickened and reduced by about half.
Stir in peas and chopped chicken. Stir occasionally until heated through about 5 minutes- peas should not be mushy.
Remove from heat and stir in yogurt. Serve over jasmine rice (not included in calculations). Top with fresh cilantro for added flair.
Serving Size: Makes 6 Servings
