Tame chicken curry with rice-cilantro

Yield: 2 Servings

Measure Ingredient
6 ounces Skinless boneless chicken breasts (cut into 2 serving pieces)
¼ teaspoon Curry powder
¼ teaspoon Dry mustard
⅛ teaspoon Paprika, sweet
1 tablespoon Light margarine, divided use
2 tablespoons Slivered almonds
1 tablespoon White wine
¼ cup Fat-free chicken broth, canned, low salt
¼ teaspoon Cornstarch
Salt and pepper, to taste
1½ cup Hot cooked rice, mixed with
Chopped fresh cilantro

Serves 2; with 2 tablespoons of almonds, 385 cals, 9½ gm. fat, 23% CFF.

Gently flatten chicken where it is thicker than ½-inch. Mix the curry powder, mustard and paprika in a shaker jar (or sifter). Dust the chicken pieces with this mixture.

Heat a grill skillet (the kind with ridges). Add ½ tablespoon of the margarine to the pan and when the pan is hot, brown the chicken about 4 minutes. Heat second ½ tablespoon of margarine in the pan, if necessary, and brown the other side of the chicken. Remove to platter. Garnish with Nuts.

Deglaze pan with the wine. Mix broth and cornstarch. Add to pan, heat to thicken, add water as needed to make a thin sauce. Season with salt and pepper. Pour sauce over chMenu: tame chicken curry and rice-cilantro: 482 cals, 11 gm fat, 19% CFF. "Mild but not bland. Do it again." Hanneman (23 Dec 96).icken. Serve with the rice (mild jasmine, or long-grain white).

MasterCook file: PatH in the Kitchen (pathkitc.mcf) TIP: Allow about 50 minutes. Start with the Rice, start the fennel, then the chicken.

Posted to Digest eat-lf.v096.n255 Recipe by: Pat Hanneman / Path in the Kitchen From: PATh <phannema@...>

Date: Tue, 24 Dec 1996 14:07:16 -0800

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