Thai Chicken Curry With Vegetables |
|
 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 5 |
|
This is a twist off a weight watchers recipe I found while browsing through my mom's cookbooks. It's a little zesty with the indian curry spices and has a really good flavor! I make it all the time! Ingredients:
1 tablespoon extra virgin olive oil |
1 medium onion, sauteed |
4 garlic cloves, minced |
2 tablespoons ginger, finely minced |
2 tablespoons curry powder |
2 teaspoons cumin |
1 (14 ounce) can reduced-sodium fat-free chicken broth |
1 (8 1/2 ounce) bag uncle ben's ready rice, long grain and wild rice blend |
4 ounces chicken tenderloins, cubed |
1 (1 lb) bag frozen mixed vegetables |
2 teaspoons cilantro, finely chopped |
Directions:
1. In a large skillet, add olive oil and bring up to heat. Add sliced onion, garlic, and ginger and sautee until onions are translucent.
2. Add curry powder, cumin and stir just until onions are coated. Add about half of the chicken broth and allow to simmer.
3. Heat up rice in the microwave and add to skillet. Allow for some of the rice to soak up the broth, and add more as needed throughout cooking.
4. In a separate skillet, cook chicken until lightly browned, set aside.
5. When the rice has almost completely absorbed the liquid, add the bag of veggies and cover and cook until warmed through, add the rest of the liquid at this time.
6. Continue simmering until almost all the liquid is once again absorbed, add chicken and cilantro and cook enough for chicken to re-warm. There should be minimal liquid left at this time!
7. Enjoy! Makes 5-1 cup servings.
|
|