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Chicken Curry
Recipes
Chicken Curry
4 servings
40 minutes total

Ingredients

  • 8 oz fresh sugar snap peas
  • 2 green onions
  • 2 boneless, skinless chicken breasts (about 1 ½ lb)
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 1 tablespoon canola oil
  • 3 tablespoons curry powder
  • 1 cup reduced-sodium chicken broth
  • 1 cup canned coconut milk
  • 2 (10.5 oz) cans heart-healthy condensed cream of chicken soup
  • Hot, cooked white rice (optional for serving)

Steps

    1. Cut sugar snap peas into bite-size pieces. Slice green onions thinly. Cut chicken into bite-size pieces, then season with salt and pepper (wash hands).
    2. Preheat medium saucepan on medium-high 2–3 minutes. Place oil in pan, then add chicken; cook 6–8 minutes, stirring occasionally, until chicken is browned and 165°F. Stir in curry powder; cook 1 more minute.
    3. Stir in sugar snap peas, broth, coconut milk, and condensed soup; bring to a boil. Reduce heat to low, stir in green onions, and cook 5 more minutes for flavors to blend. Remove from heat and let stand 10–15 minutes for additional flavor development. Serve over rice, if using.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ¼ recipe serving: Calories 390, Total Fat 16g, Sat Fat 10g, Trans Fat 0g, Chol 100mg, Sodium 1000mg, Total Carb 17g, Fiber 2g, Total Sugar 3g, (Incl. 0g Added Sugars), Protein 39g, Vitamin D 0%, Calc 4%, Iron 15%, Potassium 25%