Chicken Curry with Rice
Portion Size: ½ cup chicken and ½ cup rice
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 3 tablespoons oil | |
| 1 small onion | Wash, peel and chop |
| 2 cloves garlic | Wash, peel and chop |
| 3 tablespoons curry powder | |
| 1 teaspoon paprika | |
| 1/2 teaspoon ground ginger | |
| ½ teaspoon salt | |
| 8 skinless, boneless chicken breast halves | Cut into bite-size pieces. |
| 2 tablespoons no salt added tomato paste | |
| 4 oz. jar pimentos | |
| 2 cups plain low-fat yogurt | |
| 3/4 cup low fat coconut milk | |
| 1 lemon, juiced | |
| 1/2 teaspoon cayenne pepper | |
| ½ cup golden raisins | |
| 4 cups cooked rice | See recipe in cookbook. May use brown rice. |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Heat olive oil in a skillet over medium heat. Sauté onion until lightly browned. | |
| 2 | Stir in garlic, curry powder, paprika, ginger, and salt. Continue stirring for 2 minutes. | |
| 3 | Add chicken pieces, tomato paste, yogurt, pimentos, raisins and coconut milk. | |
| 4 | Bring to a boil, reduce heat, and simmer for 20 to 25 minutes. | Cook chicken until internal temperature reaches 165 degrees F. |
| 5 | Stir in lemon juice, raisins, and cayenne pepper. Simmer 5 more minutes. Serve over rice. |
Posted in Chicken Dinner Recipes
