Chicken Curry Recipes |
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Prep Time: 25 min, Start to Finish:
35 min , Makes:
4 Servings
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Recipe Category |
Side Dish | |
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Baking | Frying | Other | |
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| Ingredients |
- 2 teaspoons curry powder
- 1 cup chopped plum tomato
- 1 cup fat-free, less-sodium chicken broth
- 1 teaspoon hot chile sauce (such as Sriracha)
- 1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
- Cooking spray
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3/4 teaspoon salt, divided
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1/2 teaspoon bottled minced garlic
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1 pound chicken breast tenders, cut into 1-inch pieces
- 1 cup water
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1 teaspoon olive oil
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3/4 cup uncooked couscous
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1 (10-ounce) microwaveable package fresh spinach
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4 lemon wedges (optional)
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Preperation & Cooking |
Heat a large nonstick skillet coated with cooking spray over medium-high heat. -
Combine 1/2 teaspoon salt, garlic, and chicken, tossing to coat.
- Add chicken mixture to pan; saute 3 minutes or until browned.
- Stir in curry powder; cook 1 minute. Add tomato, broth, chile sauce, and chickpeas; bring to a simmer.
- Cover and cook 8 minutes.
- While chicken mixture cooks, place 1/4 teaspoon salt, 1 cup water, and oil in a medium saucepan; bring to a boil. Gradually stir in couscous; remove from heat.
- Cover and let stand for 5 minutes.
- Fluff couscous with a fork.
- While couscous stands, poke holes in spinach bag.
- Microwave at high 2 minutes.
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Garnish with lemon wedges, if desired.
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