Thursday, October 23, 2014

Curry

  • 1 1/2 teaspoons
     curry powder, divided
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon black pepper
  • 1 pound skinless, boneless chicken breasts
  • 1 or 2 mixed bell peppers
  • 1 cup light coconut milk
  • lime 

Preparation

  1. Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. 
  2. Sprinkle 1 teaspoon curry powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper over chicken. 
  3. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan; keep warm. 
  4. Add bell peppers and remaining 1/2 teaspoon curry powder to pan; sauté 1 minute. 
  5. Add coconut milk, and bring to a boil; reduce heat, and simmer 4 minutes or until mixture is slightly thickened. 
  6. Cut lime in half. Squeeze 1 tablespoon juice from 1 lime half. Stir juice and 1/4 teaspoon salt into bell pepper mixture. 
  7. Cut chicken across grain into thin slices. 

Recipe Time

Total: 23 Minutes 

Yield: 4 servings (serving size: 3 ounces chicken, 1/2 cup pepper mixture, and 1 lime wedge)


Nutritional Information

Amount per serving
  • Calories: 175
  • Fat: 5.9g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.7g
  • Protein: 24.4g
  • Carbohydrate: 7.1g
  • Fiber: 1.7g
  • Cholesterol: 63mg
  • Iron: 1.6mg
  • Sodium: 515mg
  • Calcium: 20mg
http://www.myrecipes.com/recipe/curried-chicken-saute-50400000107423/

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