- Portion size 4 servings
- Credits : Canadian Living Magazine: November 2006
Ingredients
Method
Cut chicken crosswise into strips. In large skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; brown chicken, in batches and adding more oil as necessary. Transfer to bowl. Drain fat from skillet.In same skillet, fry onion, jalape?epper (if using) and salt, stirring occasionally, until softened, about 3 minutes.
Add curry paste; cook, stirring, until fragrant, about 1 minute. Drain tomatoes, reserving juice for another use. Add tomatoes to skillet.
Return chicken to pan. Stir in cauliflower florets, diced apple and raisins; cover and simmer until cauliflower is tender, about 10 minutes.
Add peas and half of the coriander. Simmer, covered, until steaming, about 5 minutes. Sprinkle with remaining coriander.
Nutritional facts Per serving: about
- Sodium 610 mg
- Protein 24 g
- Calories 313.0
- Total fat 13 g
- Cholesterol 49 mg
- Saturated fat 1 g
- Total carbohydrate 28 g
%RDI
- Iron 19.0
- Folate 25.0
- Calcium 7.0
- Vitamin A 9.0
- Vitamin C 77.0
