This recipe is originally from Rachel Ray with some changes for my tastes. It is a very flavorful, authentic Indian-tasting dish.
Prepare rice according to package directions. While rice cooks, combine scallions, ginger, chili pepper, cilantro, curry powder, and a splash of chicken broth in food processor and process into a paste.
Heat a large skillet over medium heat with oil. Add chicken and brown, 2-3 minutes. Add spice paste and stir 1 minute to combine. Add peanut butter to the pan and whisk in broth.
Bring to a bubble and whisk in yogurt, lower the heat and simmer 7-8 minutes or until chicken is done. Serve over rice.
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Serving Size: 1 Serving (847g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 557 | ||
Calories from Fat: 94 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.4g | 14 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 4g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 140.6mg | 43 % | |
Sodium 2111.2mg | 73 % | |
Potassium 1073.2mg | 28 % | |
Total Carbohydrate 47.1g | 14 % | |
Dietary Fiber 2.6g | 11 % | |
Sugars, other 44.4g | ||
Protein 65.4g | 93 % | |
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: 557
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