Thai Chicken Curry With Vegetables
"This is a twist off a weight watchers recipe I found while browsing through my mom's cookbooks. It's a little zesty with the indian curry spices and has a really good flavor! I make it all the time!"
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
5
ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium onion, sauteed
- 4 garlic cloves, minced
- 2 tablespoons ginger, finely minced
- 2 tablespoons curry powder
- 2 teaspoons cumin
- 1 (14 ounce) can reduced-sodium fat-free chicken broth
- 1 (8 1/2 ounce) bag Uncle Ben's Ready Rice, long grain and wild rice blend
- 4 ounces chicken tenderloins, cubed
- 1 (1 lb) bag frozen mixed vegetables
- 2 teaspoons cilantro, finely chopped
directions
- In a large skillet, add olive oil and bring up to heat. Add sliced onion, garlic, and ginger and sautee until onions are translucent.
- Add curry powder, cumin and stir just until onions are coated. Add about half of the chicken broth and allow to simmer.
- Heat up rice in the microwave and add to skillet. Allow for some of the rice to soak up the broth, and add more as needed throughout cooking.
- In a separate skillet, cook chicken until lightly browned, set aside.
- When the rice has almost completely absorbed the liquid, add the bag of veggies and cover and cook until warmed through, add the rest of the liquid at this time.
- Continue simmering until almost all the liquid is once again absorbed, add chicken and cilantro and cook enough for chicken to re-warm. There should be minimal liquid left at this time!
- Enjoy! Makes 5-1 cup servings.
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RECIPE SUBMITTED BY
<p>Hey! I used to be rooming with my friend, but after she graduated -- we no longer make recipes together. I'm still continuing to making things healthier so I hope you enjoy! Let me know what you think, I always like feedback and ways to make my recipes better!</p>
