Saturday, August 23, 2014
Inquirer Daily News

Speedy and Light Chicken Curry

In this image taken on Jan. 21, 2013, speedy and light chicken curry is shown in a serving dish in Concord, N.H. (AP Photo/Matthew Mead)
In this image taken on Jan. 21, 2013, speedy and light chicken curry is shown in a serving dish in Concord, N.H. (AP Photo/Matthew Mead)

From J.M. Hirsch for Associated Press

6 serving(s)

12-ounce jar roasted red peppers, drained
 
1 small yellow onion, chopped
 
1 cup chicken broth
 
1/2 cup light coconut milk
 
2 teaspoons curry powder
 
Three 3-inch lengths fresh lemon grass
 
15-ounce can chickpeas, drained
 
1 cup grated carrots
 
1 3/4 pounds boneless, skinless chicken thighs

1. In a blender or food processor, combine the red peppers, onion, broth, coconut milk and curry powder. Process or puree until completely smooth.
 
2. Pour the sauce into a large, deep saute pan over medium-high heat. Bring to a simmer. Use a rolling pin or meat mallet to lightly crush the lemon grass, then add to the sauce. Stir in the chickpeas and carrots. Nestle the chicken thighs into the sauce, being sure the tops are covered. Reduce the heat to maintain a simmer and cook, uncovered, for 20 minutes.
 
3. Remove and discard the lemon grass. Serve the chicken with chickpeas, carrots and sauce spooned over it.
 
Nutrition information per serving: 320 calories; 110 calories from fat (34 percent of total calories); 12 g fat (4 g saturated; 0 g trans fats); 90 mg cholesterol; 23 g carbohydrate; 4 g fiber; 3 g sugar; 30 g protein; 600 mg sodium.

Tagged as: | Main dish

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