Chicken Curry

This was good, but missing something. I know they aren't comparable but I like Butter Chicken better. D said it was easy to make, and we had with broccoli. D thought it needed more vegetables in it.

Chicken Curry

1 tablespoon canola oil
3 (6-ounce) skinless, boneless chicken breast halves, cut into 1-inch pieces
1/2 teaspoon salt
2 cups green bell pepper strips (about 1 large)
2 tablespoons fresh lime juice
2 tablespoons less-sodium soy sauce
2 tablespoons red curry paste
1 teaspoon sugar
1 (14-ounce) can light coconut milk
3 cups hot cooked long-grain rice
Lime wedges (optional)


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; sauté 4 minutes, stirring occasionally. Remove chicken mixture from pan. Combine juice, soy sauce, curry paste, and sugar in a small bowl, stirring with a whisk. Add juice mixture and coconut milk to pan; bring to a boil. Cook 12 minutes or until slightly thick. Return chicken mixture to pan; cook 2 minutes or until thoroughly heated. Serve over rice. Garnish with lime wedges, if desired.

Yield: 4 servings (serving size: 3/4 cup chicken mixture and 3/4 cup rice)

CALORIES 402 ; FAT 10.2g (sat 5.2g,mono 2.6g,poly 1.5g); CHOLESTEROL 74mg; CALCIUM 33mg; CARBOHYDRATE 42.4g; SODIUM 806mg; PROTEIN 34.7g; FIBER 1.4g; IRON 3.1mg

Cooking Light, MARCH 2010