Chicken Curry with Wide Noodles
In this comfort food dish with an Asian flair, chicken, sweet potatoes, and carrots in a velvety curry sauce are tossed with noodles.
1 tablespoon olive oil
3 cloves garlic, minced
1 tablespoon plus 1-1/2 teaspoons curry powder
3/4 pound sweet potatoes, peeled and cut into 1/2-inch chunks
1 large carrot, thinly sliced
1-1/4 cups chicken broth, homemade or reduced-sodium canned
1/2 pound skinless, boneless chicken breast, cut into 1/2-inch chunks
1/4 teaspoon salt
1/2 cup frozen peas
8 ounces wide “no-yolk” noodles
1/3 cup plain fat-free yogurt
1 tablespoon flour
1 teaspoon creamy peanut butter
3 tablespoons chopped cilantro
1 In a large nonstick skillet, heat the oil over medium heat. Add the garlic and cook until fragrant, about 1 minute. Stir in the curry powder and cook 1 minute.
2 Add the sweet potatoes, carrot and 1/4 cup of the broth, and cook, stirring frequently, until the carrot is almost tender, about 4 minutes.
3 Add the chicken, stirring to coat. Then add the remaining 1 cup broth and the salt. Bring to a boil, reduce to a simmer, cover, and cook until the sweet potatoes and chicken are cooked through, about 5 minutes. Stir in the peas.
4 Meanwhile, in a large pot of boiling water, cook the noodles according to package directions. Drain.
5 In a small bowl, blend the yogurt and flour. Whisk the yogurt mixture into the chicken mixture, then stir in the peanut butter. Toss the pasta and cilantro with the curried chicken mixture. Makes 4 servings
Makes Makes 4 servings servings.
Per serving: 458 calories, 7.5g total fat (1.3g saturated), 34mg cholesterol, 5g dietary fiber, 68g carbohydrate, 30g protein, 432mg sodium.