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Ingredientes
- 2 c. Cooked Chicken Breasts, diced, (Two or possibly three chicken Breasts) Extra virgin olive oil
- 1 Tbsp. Butter or possibly Margarine
- 1 c. Apple, peeled, cored, and finely minced
- 1 c. Celery, sliced
- 1/2 c. Onion, minced
- 1 x Clove Garlic, chopped
- 2 Tbsp. Cornstarch
- 2 tsp Curry Pwdr, (up to 3) Salt
- 3/4 c. Cool Chicken Broth
- 2 c. Lowfat milk
- 1 can (3-ounce) Mushroom Pcs, liquid removed
Direcciones
- Today's one-dish meal is best prepared as two dishes. Okay, so The Cook & Kitchen Staff stretched the definition of a casserole just a bit, in order to provide you with a greater variety of dinner ideas from our "Creative Casserole" collection. Please, forgive us.
- It's easy to get into a rut in the kitchen because each time you prepare a dish, it seems there's less time and money to spend. We recommend you take an extra 15 min of cooking, slicing, and dicing time to prepare today's recipe. It's guaranteed to spice up your dinner table tonight.
- Cook chicken breasts in a large skillet over medium heat with just a splash of extra virgin olive oil to proportionately brown the meat. Take your time to make sure the chicken is cooked through; you can cut it into smaller sections as you brown it to speed up your cooking time. Set aside cooked chicken and when it's cold sufficient to handle, dice it.
- Heat the butter or possibly margarine in a large saucepan over medium heat, and add in apple, celery, onion, and garlic. Saute/fry till the onion is translucent/soft and tender.
- In a small mixing bowl, combine cornstarch, curry pwdr, a dash salt, and cool chicken broth. Make sure no lumps of cornstarch remain in the sauce base, then add in the mix to the sauteed fruit and vegetables. Cook over medium heat till the sauce is thick and bubbly. Stir in cooked chicken and mushrooms.
- Heat the mix through and serve over warm cooked rice. We recommend the recipe given below for East Indian Rice. You may also offer condiments of raisins, shredded coconut, minced peanuts, and/or possibly chutney.
- Kitchen Staff Tip: Today's curried chicken recipe goes well with a service of East Indian Rice. To prepare, simply heat 1/4 c. butter or possibly margarine in a large skillet over medium heat. Add in 1/2 c. minced onion and 1/4 c. slivered almonds to the sizzling butter and saute/fry till golden brown. Add in 1/2 c. golden brown raisins and continue to heat till plump. Add in the mix to 6 c. of cooked rice and gently toss to combine. Pour the rice on a platter and create a well in the center to retain your chicken curry.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 265g | |
| Recipe makes 5 servings | |
| Calories 226 | |
| Calories from Fat 94 | 42% |
| Total Fat 10.47g | 13% |
| Saturated Fat 4.13g | 17% |
| Trans Fat 0.09g | |
| Cholesterol 59mg | 20% |
| Sodium 179mg | 7% |
| Potassium 440mg | 13% |
| Total Carbs 12.61g | 3% |
| Dietary Fiber 1.2g | 4% |
| Sugars 7.75g | 5% |
| Protein 19.92g | 32% |
