Chicken with Curry Sauce Recipe

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Chicken with Curry Sauce Recipe

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A mild curry sauce complements the tender chicken and sweet apples in this speedy microwave main dish. "This rapid recipe is perfect for the working gal. I like to serve it over aromatic basmati rice, says Janet Boulger of Botwood, Newfoundland.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 2 tablespoons butter
  • 2 to 3 teaspoons curry powder
  • 1 medium onion, finely chopped
  • 2 cups finely chopped peeled apple
  • 1 can (10-3/4 ounces) reduced-fat reduced sodium cream of mushroom soup, undiluted
  • 1/2 cup fat-free milk
  • 1-1/2 pounds boneless skinless chicken breasts, cubed
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 cup frozen peas
  • 1/8 teaspoon paprika
  • Hot cooked noodles or rice, optional

Directions

Place butter in a 2-1/2-qt. microwave-safe dish. Cover and microwave on high for 40-50 seconds or until melted. Stir in curry powder. Add onion and apple; stir until coated. Cover and microwave on high for 2-3 minutes or until crisp-tender, stirring once.
Stir in the soup, milk, chicken and mushrooms; cover and microwave on high for 9-10 minutes or until chicken is no longer pink, stirring twice. Add peas; sprinkle with paprika. Cover and cook 3-4 minutes longer or until peas are tender. Serve over noodles if desired. Yield: 6 servings.
Originally published as Curried Chicken in Light & Tasty June/July 2003, p19

Nutritional Facts

1 cup: 257 calories, 8g fat (4g saturated fat), 82mg cholesterol, 399mg sodium, 17g carbohydrate (0 sugars, 3g fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch, 1/2 fruit, 1/2 fat.

  • 2 tablespoons butter
  • 2 to 3 teaspoons curry powder
  • 1 medium onion, finely chopped
  • 2 cups finely chopped peeled apple
  • 1 can (10-3/4 ounces) reduced-fat reduced sodium cream of mushroom soup, undiluted
  • 1/2 cup fat-free milk
  • 1-1/2 pounds boneless skinless chicken breasts, cubed
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 cup frozen peas
  • 1/8 teaspoon paprika
  • Hot cooked noodles or rice, optional
  1. Place butter in a 2-1/2-qt. microwave-safe dish. Cover and microwave on high for 40-50 seconds or until melted. Stir in curry powder. Add onion and apple; stir until coated. Cover and microwave on high for 2-3 minutes or until crisp-tender, stirring once.
  2. Stir in the soup, milk, chicken and mushrooms; cover and microwave on high for 9-10 minutes or until chicken is no longer pink, stirring twice. Add peas; sprinkle with paprika. Cover and cook 3-4 minutes longer or until peas are tender. Serve over noodles if desired. Yield: 6 servings.
Originally published as Curried Chicken in Light & Tasty June/July 2003, p19

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