Chicken Curry

Ingredients

• 8 oz Boneless Chicken Breast
• 1 tbsp Olive Oil
• 1 Onion Sliced
• 4 tbsp Butter Unsalted
• 6 tbsp Flour
• 4 tsp Curry Powder
• 1/4 tsp Salt
• 2 tsp Ginger Grated
• 3/4 cup Milk
• 3/4 cup Chicken Broth Low Sodium
• 13.5 fl oz Lite Coconut Milk
• 1/2 cup Peas Frozen

Instructions

1. Slice chicken breast into uniform pieces. Heat oil in sauté pan.

2. Cook chicken until cooked through. Remove to a plate and keep warm.

3. Melt butter in pan. Add onions and cook until soft, about 8 minutes.

4. Remove from heat and stir in flour, curry powder, salt and ginger until well blended, to create a roux.

5. Return to low heat. Mix chicken stock and milk together. Gradually stir liquid mixture to the roux in stages, about 1⁄4 cup at a time, being sure to incorporate the liquid in before adding any additional liquid. This process should take 8 to 10 minutes.

6. Whisk in entire can of coconut milk. Increase heat. Add reserved chicken and peas. Bring to a simmer.

7. Serve over rice if desired.

Nutrition Info

Calories:

350

Total Fat:

22g

Saturated Fat:

12.3g

Sodium:

430mg

Potassium:

230mg

Total Carbohydrate:

22g

Dietary Fiber:

3g

Protein:

18g