Zutaten für Chicken Curry With Peas And Coriander
- Canola Oil
- 1 large onion, chopped
- Lean Ground Chicken
- Garlic Cloves
- Gingerroot
- 2 tablespoons curry powder
- Ground Cumin
- 1 cup frozen PC peas
- Fresh Coriander
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Zubereitung von Chicken Curry With Peas And Coriander
- Heat 2 tablespoons of PC canola oil in a large frying pan over medium heat.
- Add 1 large chopped onion and cook for 10 minutes, or until golden brown, stirring occasionally. Reduce heat to medium-low.
- Continue cooking for another 10-12 minutes, or until the onions are deep golden and very soft.
- Increase the heat to medium.
- Add 1.5 lbs of boneless, skinless chicken breasts, cut into 1-inch pieces. Stir to break up the meat and cook for 5-7 minutes, or until no longer pink.
- Stir in 2 minced cloves of garlic, 1 tablespoon of grated fresh ginger, 2 tablespoons of curry powder, and 1 teaspoon of ground cumin.
- Cook for 3 minutes.
- Add 1 cup of frozen PC peas and 1 cup of frozen 8-vegetable cocktail (or mixed vegetables).
- Cook for 3 minutes.
- Stir in 2 tablespoons of chopped fresh coriander.
- Serve hot with lime wedges and PC Louisiana Hot Sauce (optional), or with cooked basmati rice (optional).
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
33g
Fat
3g
Carbs
7g
