Saturday, January 29, 2011

Easy Chicken Curry

Here's a quick delicious way to use up that frozen chicken breast or leftover rotisserie chicken. You could also use shrimp or turkey. (Hello...Thanksgiving leftovers.)

Turkey Curry
From Cooking Light.
Makes four servings.

2 tablespoons canola oil
1 1/2 cups chopped onion (about 1 large onion)
2 tablespoons all-purpose flour
1 1/2 teaspoons curry powder
1 (14-ounce) can fat-free, less-sodium chicken broth
3 cups chopped cooked chicken (about 1 pound)
1/2 teaspoon salt
2 tablespoons chopped fresh cilantro

Heat canola oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 4 minutes. Add flour and curry powder; sauté 1 minute. Stir in chicken broth; bring to a boil. Stir in turkey and salt. Reduce heat, and simmer 5 minutes or until thickened.

Serve over cooked rice. Garnish with cilantro.

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