Recipe for Curried Chicken and Vegetables with Rice 
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Yield:
4
Ingredients:
Amount Ingredient
1 lb chicken tenders or boneless
skinless chicken breasts cut crosswise
into 1/2" slices
2 tsp curry powder
1/4 tsp ground red pepper
1/4 tsp salt
1 tbl vegetable oil
1 med onion chopped
3 x garlic cloves minced
1/4 cup canned fat-free reduced-sodium
chicken broth divided
2 tbl tomato paste
1 pkt frozen mixed vegetable medley - (16 oz) thawed
(such as broccoli, red bell peppers, cauliflower and sugar snap peas)
2 tsp cornstarch
3 cup hot cooked white rice
1/2 cup plain nonfat yogurt
Instructions:
Instructions: Toss chicken with curry powder, ground red pepper and salt in medium bowl; set aside.

Heat oil in large skillet over medium heat. Add onion; cook 5 minutes, stirring occasionally. Add chicken and garlic; cook 4 minutes or until chicken is no longer pink in center, stirring occasionally.

Add 1 cup chicken broth, tomato paste and vegetables; bring to a boil over high heat. Reduce heat to medium; simmer, uncovered, 3 to 4 minutes or until vegetables are crisp-tender.

Combine remaining 1/4 cup chicken broth and cornstarch, mixing until smooth. Stir into chicken mixture; simmer 2 minutes or until sauce thickens, stirring occasionally. Serve over rice; top with yogurt and cilantro.

This recipe yields 4 servings.

Comments: Serve this spicy curry with traditional condiments of toasted coconut and mango chutney.

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