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Wednesday, June 16, 2010

Indian Chicken Curry

I found this recipe while on a search for things to make with swiss chard.  We had gotten swiss chard in our CSA box and I hadn't really cooked with it before.  This was a definite winner.  It was very delicious and had a great Indian/curry flavor.  I was surprised at how complex the flavors were for an easy weeknight meal.  I'd definitely make it again, and you could definitely use spinach instead.  We had it with some whole wheat naan.  I love soaking up the spicy, coconut-y liquid with the naan bread - mmmmmm!

Indian Chicken Curry 
Yield: 4 servings (serving size: 1 cup chicken mixture and 1/2 cup rice)


4 cups sliced Swiss chard (about 12 ounces)
1  pound skinned, boned chicken breast halves, cut crosswise into thin slices
1  tablespoon cornstarch
1  tablespoon olive oil
1  cup diced onion
1 1/3 cups fat-free, less-sodium chicken broth
1 cup sliced baby carrots
1/2 cup light coconut milk
1 tablespoon tomato paste
2 teaspoons ground cumin
1 teaspoon curry powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 to 1/2 teaspoon ground red pepper
2 cups hot cooked long-grain rice


  • Steam Swiss chard, covered, 2 minutes or until crisp tender. Drain. 
  • Combine chicken and cornstarch in a small bowl. 
  • Heat oil in a large nonstick skillet over medium-high heat until hot. Add onion, and stir-fry 2 minutes. Stir in chicken, and cook 4 minutes or until browned. Stir in broth, carrots, coconut milk, tomato paste, cumin, curry powder, cinnamon, salt and red pepper. Reduce heat to medium. 
  • Cook 5 minutes, stirring occasionally. Add Swiss chard, and cook 2 minutes. 
  • Serve with rice.

Nutritional Information 

WW Points per serving: 8

1 comment:

Nicole, RD said...

Looks WONDERFUL! Thanks for the recipe!