Chicken Peanut Curry
Strongly flavored stews (like this curry) are a great opportunity to add your favorite vegetables or try a new vegetable or two. For a vegetarian version of this dish, swap two 15 oz. cans of drained, no-salt-added chickpeas for the chicken. If you can’t eat peanuts, use a can of light coconut milk in place of the peanut butter and water. You can serve this curry with brown rice or whole wheat naan (Indian flat bread that you can cut into wedges and toast).
1 onion, chopped
2 Tbs. canola oil
1 Tbs. curry powder
1 15 oz. can no-salt-added diced tomatoes
1/3 cup unsalted crunchy peanut butter
2 large carrots, peeled and sliced
½ lb. snap peas, trimmed
¾ lb. boneless, skinless chicken breast, cut into bite-sized pieces
½ tsp. kosher salt
• Sauté the onion in the oil until it starts to brown, 3-5 minutes.
• Stir in the curry powder and cook for 1 minute.
• Add the tomatoes, carrots, and 1 cup of water and simmer until carrots are tender, 8-10 minutes.
• Stir in the peanut butter. Add the snap peas and chicken to the skillet and gently simmer until the meat is cooked through, 3- 5 minutes.
• Season with up to ¾ tsp. of salt.
Sodium: 120 mg
Total Fat: 7 g
Saturated Fat: 1 g
Carbohydrates: 11 g
Protein: 4 g
Fiber: 2 g