Recipes
Brazilian-Style Chicken Curry
4 servings
30 minutes total
Shopping list
Ingredients
- 1 medium yellow onion
- 1 medium red bell pepper
- 3 tablespoons fresh cilantro
- 1 medium russet potato
- 2 teaspoons fresh ginger
- 2 boneless, skinless chicken breasts (about 1 lb)
- Cooking spray
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- 2 teaspoons curry powder
- 1 (10 oz) bag frozen cooked brown (or white) rice
- ½ cup lite coconut milk
- 1 tablespoon tomato paste
- 2 teaspoons minced garlic
Steps
- Chop onion (1 ½ cups), pepper (1 ½ cups), and cilantro; cut potato into ½-inch cubes (1 cup). Peel and grate ginger; chop cilantro. Cut chicken into bite-size pieces (wash hands).
- Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Coat vegetables with spray. Place peppers, onions, and potatoes in pan; cook 3–4 minutes until browned.
- Coat chicken with spray, then season with salt, pepper, and curry powder. Add chicken to pan; cook and stir 3–4 minutes until chicken has browned on all sides. Prepare rice following package instructions.
- Whisk coconut milk, tomato paste, ginger, and garlic until smooth. Reduce heat to low, add sauce to pan, and cover. Simmer and stir 3–4 minutes until potatoes are tender and chicken is 165°F. Stir in cilantro; serve over rice.
Amount per ¼ recipe serving: Calories 310, Total Fat 5g, Sat Fat 2.5g, Trans Fat 0g, Chol 65mg, Sodium 250mg, Total Carb 39g, Fiber 5g, Sugars 8g, Protein 28g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 10%