This exotic-flavored chicken curry provides three fruit and veggie servings.
Author: Centers for Disease Control and Prevention - www.fruitsandveggiesmatter.gov
Serves: 4 person(s)
Preparation Time: 10 mins
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
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.
Serving suggestion is not included in the nutritional analysis.
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