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Chicken Curry with Grilled Asparagus with Caramel Vinaigrette
Recipes
Chicken Curry with Grilled Asparagus with Caramel Vinaigrette
4 servings
40 minutes total
  • Prepare asparagus through Step 1 (5 minutes)
  • Prepare curry and rice if serving (25 minutes)
  • Complete asparagus and serve (10 minutes)

Chicken Curry

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.

Grilled Asparagus with Caramel Vinaigrette

Ingredients

  • 1 lb fresh asparagus spears
  • ¼ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 3 tablespoons canola oil, divided
  • ¼ cup brown sugar
  • 2 tablespoons unsalted butter
  • 2 tablespoons rice vinegar

Steps

    1. Remove and discard tough root ends from asparagus. Place asparagus, salt, pepper, and 1 tablespoon oil in medium bowl; toss to coat.
    2. Place brown sugar, butter, and vinegar in microwave-safe bowl. Microwave on HIGH 1–3 minutes until butter melts and mixture boils. Drizzle in remaining 2 tablespoons oil, whisking continuously until well blended.
    3. Preheat large grill pan (or sauté pan) on medium-high 2–3 minutes. Place asparagus in pan; cook 3–4 minutes, turning occasionally, until tender. Transfer asparagus to serving dish; drizzle with caramel vinaigrette. Serve warm.

Serving Suggestions

  • Complete your meal with white rice, crusty bread, and fresh-cut fruit for dessert.
  • The caramel vinaigrette may thicken and separate as it cools, so be sure to serve it warm.

Chicken Curry

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

Grilled Asparagus with Caramel Vinaigrette

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

Chicken Curry

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%

Grilled Asparagus with Caramel Vinaigrette

Amount per ¼ recipe serving: Calories 190, Total Fat 16g, Sat Fat 4.5g, Trans Fat 0g, Chol 15mg, Sodium 130mg, Total Carb 11g, Fiber 1g, Total Sugar 10g, (Incl. 9g Added Sugars), Protein 1g, Vitamin D 0%, Calc 2%, Iron 6%, Potassium 4%