Chicken and Vegetable Curry

By ErinLayton

Ingredients

• 1 1/2 cups uncooked instant rice
• 1 1/2 cups water
• 1 cup chicken broth
• 3 teaspoons curry powder
• 1 tablespoon cornstarch
• 2 tablespoons dark brown sugar
• 1/8 teaspoon cayenne pepper
• 3 boneless, skinless chicken breast halves, cut into bite-
• sized pieces
• 1 (1 lb.) pkg. frozen broccoli florets, carrots and water
• chestnuts, thawed and drained
• 2 tablespoons water
• 2 tablespoons soy sauce

Details

Servings 4
Preparation time 30mins
Cooking time 30mins

Preparation

Step 1

1. Cook rice in 1 1/2 cups water as directed on package, omitting margarine and salt.
2. Meanwhile, in small bowl, combine broth, curry powder, cornstarch, brown sugar and cayenne; blend with wire whisk until smooth. Set aside.
3. Spray large nonstick skillet with nonstick cooking spray. Heat over high heat until hot. Add chicken; cook and stir 3 to 4 minutes or until lightly browned. Remove chicken from skillet; set aside.
4. Reduce heat to medium-high; add vegetables and 2 tablespoons water to skillet. Cover; cook 4 minutes, or until vegetables are at desired tenderness. Return chicken to skillet. Stir broth mixture; add to skillet, stirring to blend. Cook about 1 minute or until sauce is thickened and chicken is no longer pink.
5. To serve, fluff rice with fork; spoon onto serving platter. Top with chicken mixture. Sprinkle with soy sauce.