Chicken and sugar snap pea curry

March 25, 2009

MAKES 4 SERVINGS

SAUCE

1 tablespoon canola oil

1 cup onion, diced

1 tablespoon curry powder

1 teaspoon chili powder

1 teaspoon jalapeno pepper, minced

1 teaspoon fresh ginger, minced

1 (14-ounce) can diced tomatoes, drained

1 (14-ounce) can light coconut milk

2 teaspoons salt

1/4 teaspoon black pepper

CHICKEN

2 tablespoons canola oil

1 1/2 pounds boneless, skinless chicken breast halves, thinly sliced

1 tablespoon ground coriander

2 cups fresh sugar snap peas

For sauce: In medium saucepan over medium-low heat, warm canola oil. Add onion, curry powder, chili powder, jalapeno pepper and ginger. Cook, stirring occasionally, until onion is translucent (about 4 minutes). Add drained tomatoes, coconut milk, salt and pepper. Increase heat to medium high and bring mixture to a boil; lower heat to simmer and cook until sauce has thickened (about 10 minutes). Remove from heat and set aside.

For chicken: Add canola oil to a wok or stir-fry pan and place over high heat. When oil is hot, add chicken slices and coriander, stirring constantly. Cook chicken until almost done (about 5 to 7 minutes) and add sugar snap peas. Continue to cook, stirring, 3 minutes.

Combine chicken and curry sauce mixture; simmer 3 to 5 minutes to blend flavors. Serve over rice.

National Chicken Council

Nutrition facts per serving: 551 calories, 34 g fat, 20 g saturated fat, 99 mg cholesterol, 20 g carbohydrates, 44 g protein, 1,510 mg sodium, 7 g fiber