CREAMY CURRIED CHICKEN RECIPES

Name: Creamy Curried Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings.
Cuisine: Asia, Indian
Ingredients: 1-1/2 cups uncooked instant rice; 1 pound boneless skinless chicken breasts, cut into 1-inch pieces; 2 teaspoons curry powder; 3/4 teaspoon salt; 1/4 teaspoon pepper; 1/2 cup chopped onion; 1 tablespoon canola oil; 1 can (13.66 ounces) coconut milk; 2 tablespoons tomato paste; 3 cups fresh baby spinach; 1 cup chopped tomato

CREAMY CURRIED CHICKEN RECIPE: HOW TO MAKE IT

Creamy Curried Chicken Recipe: How to Make It image

This is a big hit in our house. My young son and daughter gobble it up. With its irresistible blend of curry and sweet coconut milk, it’ll become a favorite with your family, too. —Tracy Simiele, Chardon, Oh

Provided by Taste of Home

Categories Dinner

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1-1/2 cups uncooked instant rice
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
2 teaspoons curry powder
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped onion
1 tablespoon canola oil
1 can (13.66 ounces) coconut milk
2 tablespoons tomato paste
3 cups fresh baby spinach
1 cup chopped tomato

Steps:

Cook rice according to package directions. Meanwhile, sprinkle the chicken with curry, salt and pepper. In a large skillet, saute chicken and onion in oil until chicken is no longer pink. , Stir in coconut milk and tomato paste. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until thickened. Add spinach and tomato; cook 2-3 minutes longer or until spinach is wilted. Serve with rice.

Nutrition Facts : Calories 508 calories, FatContent 27g fat (19g saturated fat), CholesterolContent 63mg cholesterol, SodiumContent 541mg sodium, CarbohydrateContent 39g carbohydrate (6g sugars, FiberContent 4g fiber), ProteinContent 29g protein.

CREAMY CURRIED CHICKEN RECIPE | MYRECIPES

Creamy Curried Chicken Recipe | MyRecipes image

Provided by MyRecipes

Yield 4 servings (serving size: 1 cup chicken mixture and 1/2 cup rice)

Number Of Ingredients 14

Ingredients

¼ cup all-purpose flour
1 tablespoon curry powder
¾ teaspoon salt
½ teaspoon ground red pepper
1 tablespoon vegetable oil
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
1 cup chopped onion
2 cups fat-free milk
1 cup frozen sliced carrot
1 cup frozen green peas
½ cup chopped fresh cilantro
1 tablespoon fresh lime juice
1 teaspoon grated lime rind
2 cups hot cooked long-grain rice

Steps:

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 3 ingredients.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken and onion; sauté 5 minutes or until chicken is beginning to brown.
Sprinkle flour mixture over chicken, stirring until chicken is thoroughly coated. Gradually add milk, stirring until smooth; add carrot. Bring to a boil; cover, reduce heat, and simmer 25 minutes, stirring occasionally.
Stir in peas. Bring to a boil; cover, reduce heat, and simmer 5 minutes. Remove from heat; stir in cilantro, lime juice, and lime rind. Serve immediately over rice.

Nutrition Facts : Calories 394 calories, CarbohydrateContent 47.5 g, CholesterolContent 68 mg, FatContent 5.7 g, FiberContent 4.6 g, ProteinContent 36.6 g, SaturatedFatContent 0.8 g, SodiumContent 638 mg

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