• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

Tame Chicken Curry with Rice-Cilantro

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • 6 oz Skinless boneless chicken
  • -breasts (cut into 2 serving
  • -pieces)
  • 1/4 ts Curry powder
  • 1/4 ts Dry mustard
  • 1/8 ts Paprika, sweet
  • 1 tb Light margarine, divided use
  • 2 tb Slivered almonds
  • 1 tb White wine
  • 1/4 c Fat-free chicken broth,
  • -canned, low salt
  • 1/4 ts Cornstarch
  • Salt and pepper, to taste
  • 1 1/2 c Hot cooked rice, mixed with
  • Chopped fresh cilantro


Serves 2; with 2 tablespoons of almonds, 385 cals, 9.5 gm. fat, 23% CFF.
Gently flatten chicken where it is thicker than 1/2-inch. Mix the curry
powder, mustard and paprika in a shaker jar (or sifter). Dust the chicken
pieces with this mixture.

Heat a grill skillet (the kind with ridges). Add 1/2 tablespoon of the
margarine to the pan and when the pan is hot, brown the chicken about 4
minutes. Heat second 1/2 tablespoon of margarine in the pan, if necessary,
and brown the other side of the chicken. Remove to platter. Garnish with

Deglaze pan with the wine. Mix broth and cornstarch. Add to pan, heat to
thicken, add water as needed to make a thin sauce. Season with salt and
pepper. Pour sauce over chMenu: tame chicken curry and rice-cilantro: 482
cals, 11 gm fat, 19% CFF. "Mild but not bland. Do it again." Hanneman (23
Dec 96).icken. Serve with the rice (mild jasmine, or long-grain white).

MasterCook file: PatH in the Kitchen (pathkitc.mcf) TIP: Allow about 50
minutes. Start with the Rice, start the fennel, then the chicken.

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