©2016 Recipe and Photo courtesy of the California Milk Advisory Board/Real California Milk
Lean Curry Chicken 1 tablespoon Real California Butter 8 green Onions, thinly sliced, white separated from dark green tops2 Garlic cloves, minced1 1/2 tablespoon minced fresh Ginger 1 tablespoon Curry powder 1 1/2 pounds boneless, skinless uncooked Chicken, cut into small chunks* 4 cups sliced seasonal Vegetables, any combination of 3 or 4 vegetables such as green and red bell pepper, carrots, snow peas, zucchini, yellow squash, broccoli, cauliflower or asparagus1 3/4 cup Chicken stock or 1 can (14-1/2 ounces) chicken broth1/4 cup Cornstarch 1 3/4 to 2 cups low-fat 1% Real California Milk Salt and pepper to tasteOrange-Scented Rice2 cups Chicken stock or 1 can (14 1/2 oz.) chicken broth plus 1/4 cup water1 cup freshly squeezed, strained Orange juice1 1/2 teaspoons Real California Butter1 1/2 cups Basmati rice or long-grain rice1/2 teaspoon finely grated Orange peel Salt and pepper to tasteCondiments (optional, not included in nutrition calculations)Chutney Toasted, shredded Coconut Dry-roasted Peanuts or toasted almonds
Lean Curry ChickenMelt butter over medium-high heat in a large, shallow pot, or large sauté pan with 2-inch sides. Add the white part of the onions, garlic, ginger and curry powder; cook and stir 1 minute. (Reserve the dark green tops of the onions and serve as a condiment.) Add chicken; cook and stir 2 minutes. Add longer cooking vegetables such as carrots or broccoli and chicken broth. Bring to a boil; reduce heat, and simmer until vegetables are almost tender. Add quicker cooking vegetables such as bell peppers and zucchini; cook several minutes, until almost tender. Mix cornstarch and 1 3/4 cup milk until smooth; add to pot. Bring to a boil; stirring constantly about 1 minute, until mixture thickens. Add more milk if sauce is too thick. Season to taste with salt and pepper. Serve curry with rice and condiments.Orange-Scented RiceBring chicken broth to a boil in a heavy saucepan. Add orange juice, butter and rice; simmer 15 to 20 minutes. Stir in orange peel; season with salt and pepper.
*Leftover cooked chicken can be substituted. Add chicken at the end of cooking just to heat through.
This program, brought to you by Dairy Council of California, aligns with the Dietary Guidelines for Americans.
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