Chicken Recipes


Chicken and Vegetable Curry

vegetable cooking spray
12 to 16 ounces boneless, skinless chicken breast, cubed
1/2 cup chopped onion
2 cloves garlic
1 medium head cauliflower, cut into florets
2 medium potatoes, peeled, cut into 1/2 inch cubes
2 large carrots, cut into 1/2 inch slices
1 1/2 cups reduced sodium fat free chicken broth
3/4 teaspoon ground turmeric
1/4 teaspoon dry mustard
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1 tablespoon flour
2 tablespoons cold water
1 large tomato, chopped
2 tablespoons finely chopped parsley
1 to 2 tablespoons lemon juice
salt, cayenne and black pepper to taste

Spray large saucepan with cooking spray; heat over medium heat until hot. Saute chicken, onion and garlic until chicken is browned, 5 to 6 minutes. Add cauliflower, potatoes, carrots, broth and herbs to saucepan; heat to boiling. Reduce heat and simmer, covered, until chicken and vegetables are tender, 10 to 15 minutes. Heat mixture to boiling. Mix flour and water; stir into boiling mixture. Cook, stirring constantly, until thickened. Stir in tomato, parsley and lemon juice; simmer 2 to 3 minutes longer. Season to taste with salt, cayenne and black pepper. Serves 4.


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