Chicken, Turkey, Fowl and Egg: Chicken, Turkey, Fowl Casseroles: Feijoa-Chicken Curry

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

Author: Centers for Disease Control and Prevention - www.fruitsandveggiesmatter.gov
Date: May 23, 2013

Serves: 4 person(s)
Yield: 4 x chicken breast servings

Preparation Time: 10 mins
Cooking Time: 30 mins

Ingredients:

    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.

Nutritional Information
(Per Serving)

Calories:280 cals
Kilojoules:1,172 kJ
Fat:9.0 g
Carbohydrates:19.0 g
Protein:30.6 g
Cholesterol:70.0 mg
Sodium:161 mg
Saturated Fat:1.6 g
Fiber:4.6 g
Calcium:59.0 mg
Total Sugars:10.2 g

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