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Categories:
vegetable oil onion fresh ginger curry powder ground cumin ground cinnamon garlic flour tomato paste sugar salt black pepper chicken broth apple green peas chicken low-fat sour cream Basmati rice
Viewed: 78 - Published at: 3 years agoIngredients
- 2 teaspoons vegetable oil
- 3 cups chopped onion
- 1/4 cup minced peeled fresh ginger
- 1 1/2 tablespoons curry powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 2 teaspoons sugar
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (16-ounce) can fat-free, less-sodium chicken broth
- 3 cups (1-inch) cubed peeled red potato (about 1 pound)
- 1 cup diced peeled Granny Smith apple (about 8 ounces)
- 1 1/2 cups shelled green peas (about 1 1/2 pounds unshelled green peas)
- 1 pound skinned, boned chicken breast, cut crosswise into 1/4-inch strips
- 1/3 cup low-fat sour cream
- 6 cups hot cooked basmati rice
Method
- Heat oil in a large nonstick saucepan over medium-high heat. Add onion, and saute 10 minutes or until browned, stirring frequently. Add the minced ginger, curry, cumin, cinnamon, and garlic; saute 1 minute. Add flour, tomato paste, sugar, salt, and pepper; cook 1 minute, stirring constantly (mixture will have a thick, pasty consistency).
- Gradually add chicken broth, scraping the pan to loosen browned bits, and bring to a boil. Add the cubed potato and diced apple, and bring mixture to a boil. Cover; reduce heat, and simmer 10 minutes. Add peas, and bring to a boil. Cover, reduce heat, and simmer 10 minutes or until peas and potatoes are tender. Add the chicken to pan, and simmer, uncovered, 6 minutes or until chicken is done. Remove from heat, and stir in the sour cream. Serve with rice.
