Recipe - Tame Chicken Curry With Rice-Cilantro

6 ounce Skinless boneless chicken
breasts (cut into 2 serving
pieces)
One fourth teaspoon Curry powder
One fourth teaspoon Dry mustard
1/8 teaspoon Paprika, sweet
1 tablespoon Light margarine, divided use
2 tablespoon Slivered almonds
1 tablespoon White wine
One fourth cup Fatfree chicken broth,
canned, low salt
One fourth teaspoon Cornstarch
Salt and pepper, to taste
1 One half cup Hot cooked rice, mixed with
Chopped fresh cilantro

Serves 2; with 2 tablespoons of almonds, 385 cals, 9.5 gm. fat, 23% CFF.
Gently flatten chicken where it is thicker than 1/2inch. Mix the curry
powder, mustard and paprika in a shaker jar (or sifter). Dust the chicken
pieces with this mixture.

Heat a grill skillet (the kind with ridges). Add One half tablespoon of the
margarine to the pan and when the pan is hot, brown the chicken about 4
minutes. Heat second One half tablespoon of margarine in the pan, if necessary,
and brown the other side of the chicken. Remove to platter. Garnish with
Nuts.

Deglaze pan with the wine. Mix broth and cornstarch. Add to pan, heat to
thicken, add water as needed to make a thin sauce. Season with salt and
pepper. Pour sauce over chMenu: tame chicken curry and ricecilantro: 482
cals, 11 gm fat, 19% CFF. "Mild but not bland. Do it again." Hanneman (23
Dec 96).icken. Serve with the rice (mild jasmine, or longgrain white).

MasterCook file: PatH in the Kitchen (pathkitc.mcf) TIP: Allow about 50
minutes. Start with the Rice, start the fennel, then the chicken.
Posted to Digest eatlf.v096.n255

Recipe by: Pat Hanneman / Path in the Kitchen

From: PATh phannema@wizard.ucr.edu

Date: Tue, 24 Dec 1996 14:07:16 0800