QUICK CHICKEN CURRY COOKING LIGHT RECIPES

Name: Make This Healthy Chicken Curry Stir-fry In 25 Minutes
Total time: 25 min
Yield: Serves 4
Ingredients: 1 1/2 pounds boneless, skinless chicken thighs (about 6 thighs), cut into 1-inch pieces; 2 teaspoons curry powder; 1/2 teaspoon kosher salt; 1/8 teaspoon cayenne pepper; 1 tablespoon olive oil; 3 cups broccoli florets with stalks attached (from 1 large head); 2 cups vertically sliced red onion; 1 red bell pepper, seeded and cut into strips; 1 yellow bell pepper, seeded and cut into strips; 2 garlic cloves, minced; 1/2 cup unsalted chicken stock; 2 tablespoons fresh lime juice; 2 teaspoons lower-sodium soy sauce; 2 cups cooked brown rice

MAKE THIS HEALTHY CHICKEN CURRY STIR-FRY ... - COOKING LIGHT

Make This Healthy Chicken Curry Stir-fry ... - Cooking Light image

Skip takeout (plus loads of sodium and extra calories) and make this healthier, Indian-inspired chicken-and-broccoli stir-fry instead. Coating the the chicken with spices before cooking seasons the meat and toasts the spices at the same time. Cook or reheat the brown rice before you start making the stir-fry, and be sure to have all the ingredients prepped and ready near the stove—once you start cooking, the whole meal is ready fast. Serve topped with a dollop of plain yogurt and mango chutney.

Provided by Laura Poythress

Total Time 25 minutes

Yield Serves 4

Number Of Ingredients 14

Ingredients

1 1/2 pounds boneless, skinless chicken thighs (about 6 thighs), cut into 1-inch pieces
2 teaspoons curry powder
1/2 teaspoon kosher salt
1/8 teaspoon cayenne pepper
1 tablespoon olive oil
3 cups broccoli florets with stalks attached (from 1 large head)
2 cups vertically sliced red onion
1 red bell pepper, seeded and cut into strips
1 yellow bell pepper, seeded and cut into strips
2 garlic cloves, minced
1/2 cup unsalted chicken stock
2 tablespoons fresh lime juice
2 teaspoons lower-sodium soy sauce
2 cups cooked brown rice

Steps:

Toss together chicken, curry powder, salt, and cayenne in a large bowl. Heat oil in a large nonstick skillet over medium-high. Add chicken; cook, stirring occasionally, until cooked through, about 6 minutes. Using tongs, transfer chicken to a medium bowl. Add broccoli, onion, peppers, and garlic to skillet; cook, stirring constantly, until fragrant, about 2 minutes. Add chicken stock; cover and cook until broccoli is crisp-tender, about 4 minutes. Add chicken, lime juice, and soy sauce; stir until heated through, about 1 minute. To serve, place 1/2 cup rice in each of 4 shallow bowls, and top with about 1 1/2 cups chicken mixture.

Nutrition Facts : Calories 442, CarbohydrateContent 43 g, FatContent 13 g, FiberContent 6 g, ProteinContent 42 g, SaturatedFatContent 3 g, SodiumContent 532 mg, SugarContent 7 g, UnsaturatedFatContent 8 g

QUICK CHICKEN CURRY RECIPE | MYRECIPES

Quick Chicken Curry Recipe | MyRecipes image

This saucy rice bowl is the stir-fried version of comfort food--ginger and chiles bring the warmth, and coconut milk adds satisfying richness.

Provided by Cheryl Slocum

Total Time 25 minutes

Yield Serves 4 (serving size: 1 1/2 cups curry and 1/2 cup rice)

Number Of Ingredients 16

Ingredients

1 tablespoon cornstarch
¾ teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper
1 pound skinless, boneless chicken breast halves, cut into 1/4-inch-thick slices
5 teaspoons canola oil, divided
2 teaspoons grated peeled fresh ginger
2 garlic cloves, minced
¾ cup vertically sliced yellow onion
1?½ cups snow peas, trimmed
¼ cup water
1 cup light coconut milk
1 tablespoon red curry paste
1?½ tablespoons fresh lime juice
2 cups cooked brown rice
1 hot red chile (such as jalapeño or Fresno), stemmed, seeded, and thinly sliced lengthwise
¼ cup fresh cilantro leaves

Steps:

Combine cornstarch, 1/2 teaspoon salt, pepper, and chicken in a medium bowl; toss to coat.
Heat a large cast-iron skillet or wok over high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken; cook 3 minutes or until browned, stirring after 2 minutes. Add ginger and garlic; stir-fry 30 seconds. Place mixture on a plate; keep warm. Add remaining 2 teaspoons oil to pan; swirl to coat. Add onion; stir-fry 3 minutes. Add snow peas and 1/4 cup water; stir-fry 1 minute or until water evaporates. Stir in milk and curry paste. Return chicken to pan; cook 2 minutes or until sauce thickens slightly. Remove from heat; stir in juice and remaining 1/4 teaspoon salt. Serve curry over rice; top evenly with chile and cilantro.

Nutrition Facts : Calories 333 calories, CarbohydrateContent 33 g, CholesterolContent 63 mg, FatContent 10.1 g, FiberContent 3 g, ProteinContent 27 g, SaturatedFatContent 3.5 g, SodiumContent 440 mg

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