Dinner

Chicken Curry and Peas is for Dinner.

Chicken Curry and Peas takes 5 minutes to prepare.

Chicken Curry and Peas takes 20 minutes to cook.

Chicken Curry and Peas makes 6 servings.

The ingredients for Chicken Curry and Peas are:

2 tbsp Crisco Pure Vegetable Oil
4 clove Garlic
3 tsp spice world squeeze ginger

1/8 cup Flour - Gold medal all purpose flour
2 tsp Curry powder
2 cup Swanson Chicken Broth Unsalted
1/8 tsp black pepper

2 cup Chicken Breast - Chopped or Diced
1 package (10 oz) Peas, frozen

1/3 cup cup Yogurt Plain Greek Yogurt, non-fat

Here is how you make Chicken Curry and Peas:

Heat oil in large skilled on medium. When hot, stir in ginger and garlic and cook until fragrant- about 30 seconds. I like to keep stirring so it doesn't burn. Whisk in flour, curry powder and black pepper, cook for 1 minute. Whisk constantly. Slowly pour in chicken broth, whisking as you pour. Cook for approximately 5-7 minutes, stirring occasionally, mixture should be thickened and reduced by about half.Stir in peas and chopped chicken. Stir occasionally until heated through about 5 minutes- peas should not be mushy. Remove from heat and stir in yogurt. Serve over jasmine rice (not included in calculations). Top with fresh cilantro for added flair. Serving Size:?Makes 6 Servings

The nutritional information for Chicken Curry and Peas is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 194.1

• Total Fat: 8.4 g
• Cholesterol: 35.0 mg
• Sodium: 166.8 mg
• Total Carbs: 12.1 g
• Dietary Fiber: 2.8 g
• Protein: 17.6 g