Chicken Curry with Sugar Snap Peas

Chicken Curry with Sugar Snap Peas

An easy one-dish chicken meal with a creamy curry-flavored yogurt sauce with fresh cilantro.

Prep Time

30

Minutes

Total Time

40

Minutes

Makes

4

servings

2
tablespoons canola or olive oil
1
lb uncooked chicken breast tenders (not breaded), cut into 1 1/2-inch strips
1/2
teaspoon salt
1/2
teaspoon garlic-pepper blend
1
medium onion, chopped (1/2 cup)
1
small red bell pepper, cut into 1-inch strips
3/4
cup milk
1
tablespoon cornstarch
2
teaspoons curry powder
1
teaspoon sugar
1
box (9 oz) Green Giant® Simply Steam® sugar snap peas
1
container (6 oz) Yoplait® Greek Fat Free plain yogurt
2
tablespoons chopped fresh cilantro
4
cups hot cooked white or brown rice
  1. Heat oil in 12-inch skillet or Dutch oven over medium heat until hot. Sprinkle chicken with salt and garlic-pepper. Cook chicken, onion and bell pepper in oil 8 to 10 minutes, stirring occasionally, until chicken is no longer pink in center.
  2. In measuring cup, mix milk, cornstarch, curry powder and sugar. Stir into mixture in skillet. Cook sugar snap peas as directed on box; drain and add to skillet. Stir in yogurt and cilantro; cook over low heat, stirring occasionally, just until heated through. Serve over rice.
Makes 4 servings (2 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation
Try this dish with broccoli florets or whole green beans instead of the sugar snap peas. Just cook the broccoli until crisp-tender before adding to the skillet.
Substitution
If you don’t have any garlic-pepper blend, just use 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon garlic powder.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 510
    • (Calories from Fat 110),
  • Total Fat 12g
    • (Saturated Fat 2 1/2g,
    • Trans Fat 0g),
  • Cholesterol 75mg;
  • Sodium 1060mg;
  • Total Carbohydrate 62g
    • (Dietary Fiber 3g,
    • Sugars 9g),
  • Protein 37g;
Percent Daily Value*:
    Exchanges:
    • 3 1/2 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1/2 Vegetable;
    • 0 Very Lean Meat;
    • 3 1/2 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 4;
    *Percent Daily Values are based on a 2,000 calorie diet.