Feijoa-Chicken Curry

Feijoa-Chicken Curry

This exotic-flavored chicken curry provides three fruit and veggie servings.

Rating:

4 stars 4 stars 4 stars 4 stars (9 ratings made) Rate
Serves: 4 person(s) Change

Preparation Time: 10 mins
Cooking Time: 30 mins

Yield: 4 x chicken breast servings

Heart-Friendly Recipe Low Sodium Recipe Diabetes-Friendly Recipe Low-Carb Recipe High-Fiber Recipe High-Calcium Recipe Dairy-Free Recipe

Ingredients Convert to Imperial

  • 2 Tbsp olive oil
  • 4 chicken breasts, skinned, boned and cut into bite-size chunks
  • 1 1/2 cup thinly sliced carrots
  • 1 cup cubed bell pepper (red, yellow or green)
  • 1 cup thinly sliced onion
  • 1 clove garlic, minced
  • 4 feijoas, peeled, halved lengthwise, and cut into slices
  • 1 Tbsp curry powder
  • 1/4 tsp allspice
  • 1/8 tsp black pepper
  • 1 Tbsp cornstarch
  • 1 can (14.5 oz) low-sodium chicken broth

Directions:

In a skillet, heat 2 tablespoons oil. Sauté chicken 3 minutes or until nearly done; remove from pan.

Heat remaining oil in skillet; sauté carrots, bell pepper, onion, and garlic for 5 minutes or until carrots are nearly tender.

Add chicken back to skillet with feijoas, curry powder, salt, allspice, and black pepper. Stir cornstarch into chicken broth; pour into skillet with chicken mixture. Bring to a boil; reduce heat. Simmer, covered, 20 minutes.

Variations:

Serve with rice, if desired.

Serving suggestion is not included in the nutritional analysis.

Thanks to Centers for Disease Control and Prevention - www.fruitsandveggiesmatter.gov