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Cook'n with Betty Crocker 
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Thai Curry Chicken and Vegetables |
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Serves: 10 Print this RecipeServing Size: 1 cup Manika Misra - North Miami Beach, Florida Bake-Off® Contest 35, 1992 Prize Winner Manika Misra adds her own blend of spices to commercial curry powder to give this chicken curry a more authentic flavor. Look for coconut milk with other canned milk products and for five-spice powder in the spice section of large supermarkets or in Asian grocery stores. 2 tablespoons oil 1 teaspoon five-spice powder 1/2 to 1 1/2 teaspoons salt 1/2 teaspoon monosodium glutamate (MSG), if desired 1/2 teaspoon garlic powder 1/2 teaspoon ginger 1/2 teaspoon pepper 1/2 teaspoon ground red cayenne pepper 1 tablespoon soy sauce 1 1/2 pounds boneless skinless chicken breast halves, cut into 1-inch pieces 1 cup chicken broth 3 teaspoons curry powder 2 tablespoons rice vinegar or vinegar 1 (14-ounce) can coconut milk (not cream of coconut) 1 (1-pound) package frozen broccoli, carrots and water chestnuts 5 cups hot cooked rice Heat oil in large skillet or wok over medium-high heat until hot. Stir in five spice powder, salt, monosodium glutamate, garlic powder, ginger, pepper, ground red pepper and soy sauce; blend well. Add chicken; cook and stir 5 to 8 minutes or until coated with seasonings, lightly browned and no longer pink. Add broth, curry powder, vinegar and coconut milk; stir. Bring to a boil. Reduce heat; simmer uncovered 20 to 25 minutes, stirring occasionally. Add vegetables to skillet; bring to a boil. Cook 3 to 5 minutes or until vegetables are crisp-tender. Serve over rice. Nutrition Per Serving (1 cup): Calories 340; Protein 20g; Carbohydrate 34g; Fat 14g; Sodium 570mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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