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Eating On A Budget Recipe 2/2

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          Chicken Curry

                     Chicken Curry Recipe

Yield: 4 servings (serving size: 3/4 cup chicken mixture and 3/4 cup rice)
Cost per Serving: $2.39

Ingredients

  • 1 tablespoon canola oil
  • (6-ounce) skinless, boneless chicken breast halves, cut into 1-inch pieces 
  • 1/2 teaspoon salt
  • 2 cups green bell pepper strips (about 1 large)
  • 2 tablespoons fresh lime juice
  • 2 tablespoons less-sodium soy sauce
  • 2 tablespoons red curry paste
  • 1 teaspoon sugar
  • (14-ounce) can light coconut milk
  • 3 cups hot cooked long-grain rice
  • Lime wedges (optional)

Preparation

  1. 1. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken evenly with salt. Add chicken to pan; cook 6 minutes or until browned, turning once. Add bell pepper to pan; sauté 4 minutes, stirring occasionally. Remove chicken mixture from pan. Combine juice, soy sauce, curry paste, and sugar in a small bowl, stirring with a whisk. Add juice mixture and coconut milk to pan; bring to a boil. Cook 12 minutes or until slightly thick. Return chicken mixture to pan; cook 2 minutes or until thoroughly heated. Serve over rice. Garnish with lime wedges, if desired.
by on Feb. 2, 2013 at 2:35 PM
Replies (11-20):
Wish2Be
by Michelle on Feb. 2, 2013 at 11:56 PM

I wish my family wasnt such picky eaters... *sighs*

hugss
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by Ruby Member on Feb. 3, 2013 at 12:26 AM

Looks yummy :)

LifeCafe42
by Nora on Feb. 3, 2013 at 12:31 AM
Yum!
Posted on CafeMom Mobile
EbonySnow
by Desiree on Feb. 4, 2013 at 12:54 PM

 no thanks

onecuteladybug2
by Ruby Member on Feb. 5, 2013 at 6:14 AM

TFS!

mommythree0508
by Corinne on Feb. 5, 2013 at 3:28 PM
Yum
Posted on CafeMom Mobile
mereinhart28
by on Feb. 6, 2013 at 9:20 AM

looks good!

teesoloca
by on Mar. 5, 2013 at 5:07 PM

 looks good, but im gonna pass

fairybaby55
by Sara on Mar. 5, 2013 at 9:48 PM

Last time I tried curry hubby didn't care for it.

bether89
by Ruby Member on Mar. 5, 2013 at 10:06 PM

It looks tasty.

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