Chicken Curry with Rice

Portion Size:  ½ cup chicken and ½ cup rice

Ingredients: Yields: 8 servings

Ingredients Notes: 
3 tablespoons oil
1 small onionWash, peel and chop
2 cloves garlicWash, peel and chop
3 tablespoons curry powder
1 teaspoon paprika
1/2 teaspoon ground ginger
½ teaspoon salt
8 skinless, boneless chicken breast halvesCut 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 riceSee recipe in cookbook. May use brown rice.
This is a gluten free recipe. Always check each ingredients to be sure it is gluten free.

Directions:

Steps:Directions: Critical Control Point /Quality Assurance
1Heat olive oil in a skillet over medium heat. Sauté onion until lightly browned.
2Stir in garlic, curry powder, paprika, ginger, and salt. Continue stirring for 2 minutes.
3Add chicken pieces, tomato paste, yogurt, pimentos, raisins and coconut milk.
4Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.Cook chicken until internal temperature reaches 165 degrees F.
5Stir in lemon juice, raisins, and cayenne pepper. Simmer 5 more minutes. Serve over rice.

Jacqueline Larson M.S., R.D.N. and Associates