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Chicken Curry with Sugar Snap Peas

Chicken Curry with Sugar Snap Peas
  • Prep 30 min
  • Total 40 min
  • Ingredients 14
  • Servings 4

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.

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