Introducing your family to the flavors of India with this easy dish
1. Coarsely chop the scallions.
2. In a shallow bowl, combine the cornstarch, salt and pepper. Dredge the chicken breasts in the seasoned cornstarch. Reserve the excess cornstarch mixture.
3. In a large skillet, warm 1.5 Tb of the oil over medium-high heat until hot but not smoking. Add the scallions and garlic and saute until the scallions begin to wilt, about 2 minutes.
4. Add the remaining 2 Tb oil to the skillet, add the chicken breasts and cook until golden all over, 2 to 3 minutes per side.
5. Stir the chicken broth into the reserved cornstarch mixture.
6. Add the broth mixture to the skillet. Add the curry powder, basil and raisins (if using). Bring the liquid to a boil, reduce the heat to medium-low, cover and simmer for 5 minutes.
7. Uncover the skillet and increase the heat to medium-high. Turn the chicken over, add the peas and cook, stirring, for 5 minutes longer.
Very easy to make and tastes pretty good
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (640g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 461 | ||
Calories from Fat: 161 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.9g | 24 % | |
Saturated Fat 2.9g | 15 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 8.4g | ||
Cholesterol 68.4mg | 21 % | |
Sodium 1435.1mg | 49 % | |
Potassium 986.2mg | 26 % | |
Total Carbohydrate 35.7g | 10 % | |
Dietary Fiber 4g | 16 % | |
Sugars, other 31.7g | ||
Protein 39.4g | 56 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 461
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