Curried Chicken With Spring Peas Recipe

Name: Curried Chicken With Spring Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons vegetable oil; 3 cups chopped onion; 1/4 cup minced peeled fresh ginger; 1 1/2 tablespoons curry powder; 1/2 teaspoon ground cumin; 1/4 teaspoon ground cinnamon; 2 garlic cloves, minced; 2 tablespoons all-purpose flour; 2 tablespoons tomato paste; 2 teaspoons sugar; 1 teaspoon salt; 1/4 teaspoon black pepper; 1 (16-ounce) can fat-free, less-sodium chicken broth; 3 cups (1-inch) cubed peeled red potato (about 1 pound); 1 cup diced peeled Granny Smith apple (about 8 ounces); 1 1/2 cups shelled green peas (about 1 1/2 pounds unshelled green peas); 1 pound skinned, boned chicken breast, cut crosswise into 1/4-inch strips; 1/3 cup low-fat sour cream; 6 cups hot cooked basmati rice

Servings: persons

2 teaspoons vegetable oil
3 cups chopped onion
1/4 cup minced peeled fresh ginger
1 1/2 tablespoons curry powder
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
2 garlic cloves, minced
2 tablespoons all-purpose flour
2 tablespoons tomato paste
2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon black pepper
1 (16-ounce) can fat-free, less-sodium chicken broth
3 cups (1-inch) cubed peeled red potato (about 1 pound)
1 cup diced peeled Granny Smith apple (about 8 ounces)
1 1/2 cups shelled green peas (about 1 1/2 pounds unshelled green peas)
1 pound skinned, boned chicken breast, cut crosswise into 1/4-inch strips
1/3 cup low-fat sour cream
6 cups hot cooked basmati rice

1
Heat oil in a large nonstick saucepan over medium-high heat. Add onion, and saute 10 minutes or until browned, stirring frequently. Add the minced ginger, curry, cumin, cinnamon, and garlic; saute 1 minute. Add flour, tomato paste, sugar, salt, and pepper; cook 1 minute, stirring constantly (mixture will have a thick, pasty consistency).
2
Gradually add chicken broth, scraping the pan to loosen browned bits, and bring to a boil. Add the cubed potato and diced apple, and bring mixture to a boil. Cover; reduce heat, and simmer 10 minutes. Add peas, and bring to a boil. Cover, reduce heat, and simmer 10 minutes or until peas and potatoes are tender. Add the chicken to pan, and simmer, uncovered, 6 minutes or until chicken is done. Remove from heat, and stir in the sour cream. Serve with rice.

1731

kcal

Calories

Fat

316

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 teaspoons vegetable oil, 3 cups chopped onion, 1/4 cup minced peeled fresh ginger, 1 1/2 tablespoons curry powder, and more.

Yes, Curried Chicken With Spring Peas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Chicken With Spring Peas

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