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One-Pot Curry and Rice Dinner

Prep Time:

10 min

Total Time:

35 min

Makes:

What You Need

1/4 cup KRAFT Creamy Cucumber Dressing

1 Tbsp. curry powder

1 lb. (450 g) small boneless skinless chicken breasts, cut into 1/2-inch cubes

3 stalks celery, cut int, cut into 1/2-inch-thick slices

2 carrots, cut into 1/2-inch-thick slices

2 green onions, sliced

1 can (10 fl oz/284 mL) 25%-less-sodium chicken broth

1 cup instant white rice, uncooked

1/4 cup chopped dried apricots

1/4 cup cashews

2 tsp. ground ginger

Make It

MIX dressing and curry powder; pour over chicken in shallow dish. Refrigerate 10 min. to marinate.

HEAT large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken and vegetables; cook 10 min. or until chicken is cooked through (170ºF), turning chicken over and stirring vegetables after 5 min. Stir in broth and rice. Bring to boil.

REMOVE from heat. Stir in remaining ingredients; cover. Let stand 10 min.

Kraft Kitchens Tips

Food Facts

Curry powder is a blend of up to 20 spices, herbs and seeds. Since curry powder loses its pungency quickly, store it in an airtight container and use within 2 months after purchase.

Substitute

Try using 2 Tbsp. chopped gingerroot instead of the ground ginger. Or for a little heat, add a dash of dried red chiles.

Creative Leftovers

Save time by preparing a double batch. Then either freeze the leftovers to serve another night or heat them up the next day for lunch.

K:38917v2ec:111457

(5)

Rated

by Leah55 on 9/3/2009

See All Ratings and Comments

Serving Size = 1-1/2 cups (375 mL)

Nutritional Information

Calories

370

Total fat

12 g

Saturated fat

2 g

Cholesterol

65 mg

Sodium

700 mg

Carbohydrate

35 g

Dietary fibre

4 g

Sugars

9 g

Protein

31 g

Vitamin A

70 %DV

Vitamin C

15 %DV

Calcium

6 %DV

Iron

15 %DV

Diabetes Food Choices

2 Carbohydrates + 3 Meat & Alternatives + 1 Fats

Nutrition Bonus

The carrots in this Indian-inspired dish provide both colour and an excellent source of vitamin A.