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Cook Time:45 minsAdditional Time:15 minsTotal Time:1 hrServings:6Yield:6 servings, about 1 1/2 cups eachJump to Nutrition Facts
Cook Time:45 minsAdditional Time:15 minsTotal Time:1 hrServings:6Yield:6 servings, about 1 1/2 cups each
Cook Time:45 mins
Cook Time:
45 mins
Additional Time:15 mins
Additional Time:
15 mins
Total Time:1 hr
Total Time:
1 hr
Servings:6
Servings:
6
Yield:6 servings, about 1 1/2 cups each
Yield:
6 servings, about 1 1/2 cups each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1tablespooncanola oil1largeyellow onion, diced2 stalks celery, diced3clovesgarlic, minced2Granny Smith apples, peeled and diced1 1/2 teaspoons hot Madras curry powder, (see Tip)½teaspoonground cumin½teaspoonground coriander½teaspoonground ginger6cupsreduced-sodium chicken broth½cupwhite basmati rice12ounceschicken breast tenders, cut into bite-size pieces1cup“lite” coconut milk1tablespoonlemon juice¼teaspoonsalt¼teaspoonfreshly ground pepper3 tablespoons sliced almonds, toasted (see Tip), optional
Cook Mode(Keep screen awake)
Ingredients
1tablespooncanola oil
1largeyellow onion, diced
2 stalks celery, diced
3clovesgarlic, minced
2Granny Smith apples, peeled and diced
1 1/2 teaspoons hot Madras curry powder, (see Tip)
½teaspoonground cumin
½teaspoonground coriander
½teaspoonground ginger
6cupsreduced-sodium chicken broth
½cupwhite basmati rice
12ounceschicken breast tenders, cut into bite-size pieces
1cup“lite” coconut milk
1tablespoonlemon juice
¼teaspoonsalt
¼teaspoonfreshly ground pepper
3 tablespoons sliced almonds, toasted (see Tip), optional
DirectionsHeat oil in a Dutch oven over medium-high heat. Add onion, celery and garlic; cook, stirring often, until softened, about 5 minutes. Add apples, curry powder, cumin, coriander and ginger and cook, stirring often, until the apples begin to soften, about 2 minutes. Add broth and rice; bring to a boil. Reduce heat to a simmer and cook, uncovered, for 12 minutes.Add chicken, return to a simmer and cook until the chicken is cooked through and the rice is tender, 8 to 10 minutes more. Stirin coconut milk and return to a simmer. Remove from the heat; stir in lemon juice, salt and pepper. Garnish with almonds (if using).TipsTips: Hot Madras curry powder, located in the spice aisle of most supermarkets, adds a pleasant level of heat. Substitute regular curry powder for a milder soup.To toast chopped nuts: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.Originally appeared: EatingWell Magazine, January/February 2007
Directions
Heat oil in a Dutch oven over medium-high heat. Add onion, celery and garlic; cook, stirring often, until softened, about 5 minutes. Add apples, curry powder, cumin, coriander and ginger and cook, stirring often, until the apples begin to soften, about 2 minutes. Add broth and rice; bring to a boil. Reduce heat to a simmer and cook, uncovered, for 12 minutes.Add chicken, return to a simmer and cook until the chicken is cooked through and the rice is tender, 8 to 10 minutes more. Stirin coconut milk and return to a simmer. Remove from the heat; stir in lemon juice, salt and pepper. Garnish with almonds (if using).TipsTips: Hot Madras curry powder, located in the spice aisle of most supermarkets, adds a pleasant level of heat. Substitute regular curry powder for a milder soup.To toast chopped nuts: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Heat oil in a Dutch oven over medium-high heat. Add onion, celery and garlic; cook, stirring often, until softened, about 5 minutes. Add apples, curry powder, cumin, coriander and ginger and cook, stirring often, until the apples begin to soften, about 2 minutes. Add broth and rice; bring to a boil. Reduce heat to a simmer and cook, uncovered, for 12 minutes.
Add chicken, return to a simmer and cook until the chicken is cooked through and the rice is tender, 8 to 10 minutes more. Stir
in coconut milk and return to a simmer. Remove from the heat; stir in lemon juice, salt and pepper. Garnish with almonds (if using).
Tips
Tips: Hot Madras curry powder, located in the spice aisle of most supermarkets, adds a pleasant level of heat. Substitute regular curry powder for a milder soup.
To toast chopped nuts: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Originally appeared: EatingWell Magazine, January/February 2007
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Nutrition Facts(per serving)221Calories7gFat24gCarbs17gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
