Try a chicken curry that’s speedy

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Try a chicken curry that’s speedy

Grated carrots add a touch of sweetness to this speedy and light chicken curry.
Speedy and Light Chicken Curry

Start to finish: 30 minutes

Servings: 6



Ingredients:



12-ounce jar roasted red peppers, drained

1 small yellow onion, chopped

1 cup chicken broth

½ cup light coconut milk

2 teaspoons curry powder

Three 3-inch lengths fresh lemon grass

15-ounce can chickpeas, drained

1 cup grated carrots

1¾ pounds boneless, skinless chicken thighs







Method:



In a blender or food processor, combine red peppers, onion, broth, coconut milk and curry powder. Process or puree until completely smooth.

Pour the sauce into a large, deep saute pan over medium-high heat. Bring to a simmer. Use a rolling pin or meat mallet to lightly crush the lemon grass, then add to the sauce. Stir in the chickpeas and carrots. Nestle the chicken thighs into the sauce, being sure the tops are covered. Reduce the heat to maintain a simmer and cook, uncovered, for 20 minutes.

Remove and discard the lemon grass. Serve the chicken with chickpeas, carrots and sauce spooned over it.



Nutrition information per serving: 320 calories; 110 calories from fat (34 percent of total calories); 12 g fat (4 g saturated; 0 g trans fats); 90 mg cholesterol; 23 g carbohydrate; 4 g fiber; 3 g sugar; 30 g protein; 600 mg sodium.

Try a chicken curry that’s speedy

Grated carrots add a touch of sweetness to this speedy and light chicken curry.
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