Esta es una exhibición prevé de cómo se va ver la receta de 'Curried Chicken And Vegetables With Rice' imprimido.

Receta Curried Chicken And Vegetables With Rice
by Global Cookbook

Curried Chicken And Vegetables With Rice
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 4

Ingredientes

  • 1 lb chicken tenders or possibly boneless skinless chicken breasts cut crosswise into 1/2" slices
  • 2 tsp curry pwdr
  • 1/4 tsp grnd red pepper
  • 1/4 tsp salt
  • 1 Tbsp. vegetable oil
  • 1 med onion minced
  • 3 x garlic cloves chopped
  • 1 1/4 c. canned fat-free reduced-sodium chicken broth divided
  • 2 Tbsp. tomato paste
  • 1 pkt frzn mixed vegetable medley - (16 ounce) thawed (such as broccoli, red bell peppers, cauliflower and sugar snap peas)
  • 2 tsp cornstarch
  • 3 c. warm cooked white rice
  • 1/2 c. plain nonfat yogurt
  • 1/3 c. minced fresh cilantro

Direcciones

  1. Toss chicken with curry pwdr, grnd red pepper and salt in medium bowl; set aside.
  2. Heat oil in large skillet over medium heat. Add in onion; cook 5 min, stirring occasionally. Add in chicken and garlic; cook 4 min or possibly till chicken is no longer pink in center, stirring occasionally.
  3. Add in 1 c. chicken broth, tomato paste and vegetables; bring to a boil over high heat. Reduce heat to medium; simmer, uncovered, 3 to 4 min or possibly till vegetables are crisp-tender.
  4. Combine remaining 1/4 c. chicken broth and cornstarch, mixing till smooth. Stir into chicken mix; simmer 2 min or possibly till sauce thickens, stirring occasionally. Serve over rice; top with yogurt and cilantro.
  5. This recipe yields 4 servings.
  6. Comments: Serve this spicy curry with traditional condiments of toasted coconut and mango chutney.