Cooking Light's Chicken Curry

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 300.6
  • Total Fat: 12.5 g
  • Cholesterol: 92.0 mg
  • Sodium: 540.5 mg
  • Total Carbs: 7.3 g
  • Dietary Fiber: 1.2 g
  • Protein: 38.5 g

View full nutritional breakdown of Cooking Light's Chicken Curry calories by ingredient


Introduction

This recipe is from Cooking Light magazine. I did not include the rice in the nutritional information and I put in a bit more chicken than they called for so I had more servings as a result. The taste was excellent. I served it with rice and broculli. This recipe is from Cooking Light magazine. I did not include the rice in the nutritional information and I put in a bit more chicken than they called for so I had more servings as a result. The taste was excellent. I served it with rice and broculli.
Number of Servings: 5

Ingredients

    1 tbsp of canola oil
    1.8 lbs of boneless skinless chicken breast
    2 cups green bell pepper strips (about 1 large)
    2 Tbsp of fresh lime juice
    2 Tbsp less-sodium soy sauce
    2 Tbsp red curry paste
    1 Tsp sugar
    1 (14 ounce) can light coconut milk

Directions

1) Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken evenly with salt. Add chicken to pan; cook 6 minutes or until browned, turning once. Add bell pepper to pan; saute 4 minutes, stirring occasionally.

2) Remove chiken mixture from pan.

3) Combine juice, soy sauce, curry paste, and sugar in a small bowl, stirring with a whisk.

4) Add juice mixture and coconut milk to pan; bring to a boil. Cook 12 minutes or until slightly thick.

5) Return chicken mixture to pan; cook 2 minutes or until thoroughly heated.

6) Serve over rice, garnish with lime wedges if desired.

Yields 5 servings of 3/4 cup.

Number of Servings: 5

Recipe submitted by SparkPeople user MALUANOVA.