Post by ann on Jan 29, 2007 16:30:07 GMT 2
Curried Chicken with Almonds and Currants
Makes 4 servings
Skinless chicken breasts give us lean protein, almonds add fiber and crunch, and the whole-wheat flour coating the chicken pumps up the carbs while helping it to brown. Tomatoes add lycopene and moisture, and the curry powder makes this mild dish delish.
Ingredients:
1/4 cup sliced almonds
4 boneless, skinless chicken breast halves
1/2 teasthingy salt, divided
2 tablesthingys whole-grain pastry flour
1 tablesthingy extra-virgin olive oil
1 medium onion, chopped
2 bell peppers, coarsely chopped
2 garlic cloves, minced
1 tablesthingy curry powder
1/2 teasthingy dried thyme
1 can (16 ounces) diced tomatoes
1/4 cup dry red wine or chicken broth
3 tablesthingys dried currants
To Make:
Cook the almonds in a small nonstick skillet over medium heat, stirring often, for 3 to 4 minutes, or until lightly toasted. Tip onto a plate and let cool.
Cut the chicken breasts in half crosswise. Season with 1/4 teasthingy salt. Lightly coat with the flour, patting off the excess.
Heat the oil in a large pot or Dutch oven over medium heat. Add the chicken and cook for 3 minutes on each side, or until lightly browned but not cooked through. Remove the chicken to a plate.
Add the onion and bell peppers to the pot. Cook, stirring frequently, for 5 minutes, or until softened. Stir in the garlic, curry powder, thyme, and the remaining 1/4 teasthingy salt. Cook for 1 minute, stirring constantly. Add the tomatoes (with juice) and wine or broth and bring to a boil.
Reduce the heat and simmer for 5 minutes. Stir in the currants.
Return the chicken to the pot, pushing it down into the sauce. Bring to a boil. Reduce the heat and partially cover the pot. Cook for 10 to 15 minutes, or until a thermometer inserted in the thickest portion of a breast registers 160°F and the juices run clear. Sprinkle with the almonds.
Cheers Ann
Makes 4 servings
Skinless chicken breasts give us lean protein, almonds add fiber and crunch, and the whole-wheat flour coating the chicken pumps up the carbs while helping it to brown. Tomatoes add lycopene and moisture, and the curry powder makes this mild dish delish.
Ingredients:
1/4 cup sliced almonds
4 boneless, skinless chicken breast halves
1/2 teasthingy salt, divided
2 tablesthingys whole-grain pastry flour
1 tablesthingy extra-virgin olive oil
1 medium onion, chopped
2 bell peppers, coarsely chopped
2 garlic cloves, minced
1 tablesthingy curry powder
1/2 teasthingy dried thyme
1 can (16 ounces) diced tomatoes
1/4 cup dry red wine or chicken broth
3 tablesthingys dried currants
To Make:
Cook the almonds in a small nonstick skillet over medium heat, stirring often, for 3 to 4 minutes, or until lightly toasted. Tip onto a plate and let cool.
Cut the chicken breasts in half crosswise. Season with 1/4 teasthingy salt. Lightly coat with the flour, patting off the excess.
Heat the oil in a large pot or Dutch oven over medium heat. Add the chicken and cook for 3 minutes on each side, or until lightly browned but not cooked through. Remove the chicken to a plate.
Add the onion and bell peppers to the pot. Cook, stirring frequently, for 5 minutes, or until softened. Stir in the garlic, curry powder, thyme, and the remaining 1/4 teasthingy salt. Cook for 1 minute, stirring constantly. Add the tomatoes (with juice) and wine or broth and bring to a boil.
Reduce the heat and simmer for 5 minutes. Stir in the currants.
Return the chicken to the pot, pushing it down into the sauce. Bring to a boil. Reduce the heat and partially cover the pot. Cook for 10 to 15 minutes, or until a thermometer inserted in the thickest portion of a breast registers 160°F and the juices run clear. Sprinkle with the almonds.
Cheers Ann
