An easy one-dish chicken meal with a creamy curry-flavored yogurt sauce with fresh cilantro.
Chicken Curry with Sugar Snap Peas
- Prep Time 30 min
- Total 40 min
- Ingredients 14
- Servings 4
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
Instructions
-
Step1Heat 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.
-
Step2In 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.
Nutrition
Nutrition Facts
Serving Size: 1 Serving
- Calories from Fat
- 110
- Trans Fat
- 0g
% Daily Value*:
- Vitamin A
- 35%
- 35%
Exchanges:
FreeCarbohydrate Choice
4Tips from the
Pillsbury Kitchens
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