Wednesday, February 29, 2012

Chicken Curry

A tasty dish with just a little bit of a "bite".

serves 4 ( 9 points + for about ¾ c. chicken mixture and ½ c. rice)

  • 1 T. canola oil
  • 3 ( 6 oz) boneless, skinless chicken breasts, cubed
  • salt
  • 2 c. bell pepper strips
  • 2 T. lime juice
  • 2 T. low-sodium soy sauce
  • 2 T. red curry paste
  • 1 tsp. sugar
  • 1 ( 14 oz) can light coconut milk
  • 2 c. hot, cooked instant brown rice

Heat oil in a large nonstick skillet coated with cooking spray. Sprinkle chicken with salt. Add to the pan and cook until no longer pink. Add bell peppers to pan and cook for 4 minutes. Remove chicken and peppers; keep warm.
In a small bowl, whisk together lime juice, soy sauce, curry paste and sugar. Add to the skillet, along with coconut milk. Cook for 12 minutes, stirring occasionally until mixture thickens. Return chicken and peppers to pan and heat through. Serve over rice.

from "Cooking Light"


  1. This looks great! I do a chicken curry dish too similar to this, but I replace chicken broth for the coconut milk. It still has lots of flavor, but it's a little lightened up calorie wise.


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