Quick Curried Chicken
Nutrition
Calories: 883.02 kcalCarbohydrates: 22.05 gProtein: 145.38 gFat: 20.32 gSaturated Fat: 6.72 gCholesterol: 393.8 mgSodium: 706.85 mgFiber: 4.58 gVitamin A: 15.056 IUCalcium: 160.58 mgIron: 6.42 mg
Ingredients
- 1 broiler-fryer about 3 pounds, skinned and cut into serving pieces
- Freshly ground black pepper to taste
- AHA herb mix or other no-salt seasoning
- 1 tbsp butter margarine or vegetable oil
- 1 medium-large onion finely chopped (3/4 cup)
- 1/2 cup finely chopped celery 1 large stalk
- 1 tsp minced garlic 1 large clove
- 2 tbsp curry powder or to taste
- 1 bay leaf
- 1 large apple diced (1 cup)
- 1 medium banana diced
- 2 tsp tomato paste
- 1-1/2 cups chicken broth
- 1/2 cup skim milk
Instructions
- Season the chicken with the pepper and the herb mix.
- In a heavy skillet with a cover, heat the butter, margarine, or oil, and brown the chicken lightly on both sides.
- Add the onion, celery, and garlic to the skillet, and cook them for a few minutes.
- Sprinkle the contents of the skillet with the curry powder, then add the bay leaf, apple, and banana. Cook the chicken for 5 minutes.
- Stir in the tomato paste and broth. Bring the sauce to a boil, reduce the heat, cover the skillet, and cook the chicken for 15 minutes or until it is tender. Remove the chicken from the skillet, and set it aside to keep it warm. Remove the bay leaf, and discard it.
- In a blender or food processor, purée the remaining contents of skillet.
- Return the purée to the skillet, stir in the milk, and add the chicken. Bring the sauce just to a boil. Serve over rice or noodles.