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Chicken Curry with Sugar Snap Peas

  • Prep 30 min
  • Total 40 min
  • Ingredients 14
  • Servings 4
  • Pinterest
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  • Save
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An easy one-dish chicken meal with a creamy curry-flavored yogurt sauce with fresh cilantro. MORE+ LESS-

Ingredients

2
tablespoons canola or olive oil
1
lb uncooked chicken breast tenders (not breaded), cut into 1 1/2-inch strips
1/2
teaspoon salt
1/2
teaspoon garlic-pepper blend
1
medium onion, chopped (1/2 cup)
1
small red bell pepper, cut into 1-inch strips
3/4
cup milk
1
tablespoon cornstarch
2
teaspoons curry powder
1
teaspoon sugar
1
box (9 oz) sugar snap peas
1
container (6 oz) Greek Fat Free plain yogurt
2
tablespoons chopped fresh cilantro
4
cups hot cooked white or brown rice

Steps

Hide Images
  • 1
    Heat oil in 12-inch skillet or Dutch oven over medium heat until hot. Sprinkle chicken with salt and garlic-pepper. Cook chicken, onion and bell pepper in oil 8 to 10 minutes, stirring occasionally, until chicken is no longer pink in center.
  • 2
    In measuring cup, mix milk, cornstarch, curry powder and sugar. Stir into mixture in skillet. Cook sugar snap peas as directed on box; drain and add to skillet. Stir in yogurt and cilantro; cook over low heat, stirring occasionally, just until heated through. Serve over rice.

Expert Tips

Try this dish with broccoli florets or whole green beans instead of the sugar snap peas. Just cook the broccoli until crisp-tender before adding to the skillet.

If you don’t have any garlic-pepper blend, just use 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon garlic powder.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
110
% Daily Value
Trans Fat
0g
% Daily Value*:
Vitamin A
35%
35%
Exchanges:
Free
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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