Make room for seconds after this Indian Chicken Curry Recipe is served. Our Indian Chicken Curry Recipe is ready in 35 minutes and makes four servings.
What You Need
Original recipe yields 6 servings
1 sweet potato (8 oz.), peeled, cut into 3/4-inch pieces
1/3 cup KRAFT Zesty Lime Vinaigrette Dressing, divided
1 lb. boneless skinless chicken thighs, cut into bite-size pieces
1 small onion, finely chopped
1 Tbsp. grated gingerroot
2 tsp. curry powder
1 Tbsp. flour
1 cup lite coconut milk
1 apple, chopped
1/4 cup PLANTERS Cashew Halves with Pieces
3 cups hot cooked basmati rice
Add To Shopping List
Let's Make It
Cook potatoes in pan of boiling water 5 min.; drain. Rinse under cold water to cool.
Heat 1 Tbsp. dressing in large skillet on medium-high heat. Add chicken; cook and stir 4 min. or until lightly browned. Remove from skillet; cover to keep warm.
Add 2 Tbsp. of the remaining dressing, onions, ginger, curry powder and potatoes to skillet; cook and stir 5 min. or until vegetables are tender.
Whisk flour and remaining dressing in medium bowl until blended. Gradually whisk in coconut milk. Add to potato mixture in skillet along with the apples and chicken; stir. Simmer on medium heat 3 to 5 min. or until chicken is done and sauce is thickened, stirring occasionally. Sprinkle with nuts. Serve with rice.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 43g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, about 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.