Healthy Recipes
Authored By:  Walnut Marketing Board
A chicken dish that will satisfy your craving for Indian food.
Diet Types: Wheat Free, Dairy Free
Ingredients:
  • 1/2 cup chopped walnuts
  • 1 (14 1/2 ounce) can fat-free, reduced-sodium chicken broth
  • 3 tablespoon cornstarch
  • 1 tablespoon Curry powder
  • 1 pound boneless, skinless chicken breasts, cut into 1 inch cubes
  • 2 medium carrots, peeled and thinly sliced on the diagonal
  • 1 small red bell pepper, seeded and sliced into thin strips
  • 4 green onions, cut on the diagonal into 1 inch pieces
  • salt, to taste
  • 3 cups hot, cooked long-grain white rice
  • Serves: 6
    Cooking Time: Under 30 minutes
    Instructions:
    Heat walnuts in a dry skillet over medium-high heat 1-2 minutes until walnuts are slightly toasted. Set aside and reserve. In a medium bowl whisk together broth, cornstarch and Curry powder. Set aside and reserve.

    Coat a 12 inch nonstick skillet with vegetable cooking spray and set over medium-high heat. Add chicken and saute, stirring occasionally, until chicken is seared and golden brown, about 5 minutes. Stir in carrots, bell pepper and green onions; saute, stirring occasionally, 2 minutes

    Stir in Curry mixture and bring to a boil. Reduce heat to medium-low, cover and cook, stirring occasionally, until sauce is thickened, chicken is cooked throughout and vegetables are crisp-tender, about 4 minutes. Season with salt. Spoon rice into individual warm serving bowls; top with chicken-Curry mixture and walnuts, dividing equally.


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