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Recipes
Brazilian Chicken Curry
4 servings
30 minutes total

Ingredients

  • 1 yellow onion, coarsely chopped
  • 1 red bell pepper, coarsely chopped
  • 1 baking potato, coarsely chopped
  • 2 teaspoons fresh ginger, finely grated
  • 3 tablespoons fresh cilantro, coarsely chopped
  • 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 pre-cooked brown (or white) rice
  • ½ cup light coconut milk
  • 1 tablespoon tomato paste
  • 2 teaspoons minced garlic

Steps

    1. 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 or until browned.
    2. Coat chicken with spray, then season with salt, pepper, and curry powder. Add chicken to vegetables; cook and stir 3–4 minutes or until chicken has browned on all sides. Prepare rice following package instructions.
    3. Whisk coconut milk, tomato paste, ginger, and garlic until smooth. Reduce heat to low, add sauce to chicken, and cover. Simmer and stir 3–4 minutes or 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 7g, Protein 28g, Calc 6%, Vitamin A 35%, Vitamin C 170%, Iron 10%