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Cook'n with Betty Crocker 
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Coconut Curry Chicken |
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Serves: 4 Print this RecipeToasted coconut adds an exotic tropical flavor, but just 2 tablespoons contain 4 grams of fat. By limiting the amount of coconut you use and using reduced-fat coconut milk, you can enjoy this favorite taste without excess fat and calories. 3/4 pound boneless skinless chicken breast halves 1 tablespoon curry powder 1 teaspoon vegetable oil 1 small onion, cut into 2x1/4-inch slices 1 small zucchini, cut into 1/4-inch slices 1 medium green bell peppers, cut into 3/4 inch pieces 1/3 cup reduced-fat (lite) liquid coconut flavor milk 1 tablespoon brown beans sauce 1 teaspoon grated ginger root 1/2 teaspoon salt 2 tablespoons shredded flaked coconut, toasted Hot cooked rice, if desired Trim fat from chicken. Rub curry powder on chicken. Cut chicken into 3/4-inch pieces. Let stand 10 minutes. Spray 12-inch nonstick skillet or wok with nonstick cooking spray; heat over medium-high heat. Add chicken; stir-fry 2 minutes. Move chicken to side of skillet. Add oil to center of skillet. Add onion, zucchini and bell pepper; stir-fry 2 minutes. Add coconut milk, bean sauce, gingerroot and salt; cook and stir until sauce coats vegetables and chicken and is heated through. Sprinkle with coconut. Serve over rice. 1 Serving: Calories 150 (Calories from Fat 55); Fat 6g (Saturated 0g); Cholesterol 45mg; Sodium 380mg; Carbohydrate 7g (Dietary Fiber 2g); Protein 19g. *To toast coconut, heat oven to 350°. Bake in ungreased pan 5 to 7 minutes, stirring occasionally, until golden brown. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. 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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