Thai Chicken Curry

1 lb skinless, boneless chicken breasts, cut into 1-in. chunks
2 tsp curry powder
2 tsp vegetable oil
1 large bell pepper, sliced
1 large onion, chopped
2 tsp minced garlic
1 can (14 oz) coconut milk
1 can (8 oz) pineapple chunks in juice, not drained
1 tsp salt
1/4 tsp crushed red pepper

Garnish: lime wedges and chopped cilantro and peanuts

1. Place chicken chunks on a sheet of wax paper, sprinkle with 1 tsp curry powder and set aside.

2. Heat 1 tsp oil in a large nonstick skillet, add the bell pepper and onion and sauté over medium-high heat 5 minutes or until crisp-tender. Add remaining 1 tsp oil and the chicken chunks; sauté 2 minutes or until chicken is lightly browned.

3. Stir in garlic; cook 1 minute or until fragrant. Add remaining 1 tsp curry powder, the coconut milk, pineapple and juice, salt and crushed pepper. Bring to a boil, reduce heat and simmer uncovered 5 minutes or until vegetables are tender and chicken is cooked through.

Nutrition Facts 10pts
Yield 4
Amount Per Serving
Calories 408
Total Fat 25 g
Saturated Fat 19 g
Cholesterol 66 mg
Sodium 673 mg
Total Carbohydrate 19 g
Dietary Fiber 2 g
Protein 30 g

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