Feijoa-Chicken Curry
This exotic-flavored chicken curry provides three fruit and veggie servings.
Serves: 4 person(s) Change
Preparation Time: 10 mins
Cooking Time: 30 mins
Yield: 4 x chicken breast servings
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.