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Curried Chicken And Peas Recipe
|Boneless, skinless chicken breast halves||4|
|Olive oil/Vegetable oil||3 Tablespoon|
|Garlic||2 Clove (10 gm), minced or crushed through a press|
|Chicken broth||1 1⁄4 Cup (20 tbs)|
|Curry powder||2 Tablespoon|
|Golden raisins||1⁄2 Cup (8 tbs)|
|Frozen peas||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1829 Calories from Fat 520
% Daily Value*
Total Fat 59 g90.6%
Saturated Fat 9.4 g47%
Trans Fat 0.2 g
Cholesterol 399 mg
Sodium 1884.6 mg78.5%
Total Carbohydrates 153 g50.9%
Dietary Fiber 21.9 g87.7%
Sugars 59.5 g
Protein 176 g352.1%
Vitamin A 83.8% Vitamin C 94%
Calcium 37.5% Iron 106.9%
*Based on a 2000 Calorie diet
2 In a shallow bowl, combine the cornstarch, salt and pepper. Dredge the chicken breasts in the seasoned cornstarch. Reserve the excess cornstarch mixture.
3 In a large skillet, warm 1 tablespoon of the oil over medium-high heat until hot but not smoking. Add the scallions and garlic and saute until the scallions begin to wilt, about 2 minutes.
4 Add the remaining 2 tablespoons oil to the skillet, add the chicken breasts and cook until golden all over, 2 to 3 minutes per side.
5 Stir the chicken broth into the reserved cornstarch mixture.
6 Add the broth mixture to the skillet. Add the curry powder, basil and raisins (if using). Bring the liquid to a boil, reduce the heat to medium-low, cover and simmer for 5 minutes.
7 Uncover the skillet and increase the heat to medium-high. Turn the chicken over, add the peas and cook, stirring, for 5 minutes longer.