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Island Curry Chicken and Vegetables

Source of Recipe

From Chrispy


List of Ingredients

3 pounds boneless, skinless chicken breasts cut into 1-inch pieces (about 3 whole breasts)
Salt and fresh-ground black pepper, to taste
1 medium yellow onion, chopped
1 or 2 garlic cloves, minced
1 (1-inch) piece ginger root, peeled and thinly sliced
1 can fat-free, reduced sodium chicken broth
2 teaspoons curry powder, or to taste
1 teaspoon crushed red pepper flakes
1 (2-inch) cinnamon stick
juice of 1/2 lemon
2 carrots, sliced thin
4 small red-skinned potatoes, cut into eighths
1 (10-ounce) package frozen Snow Peas


Recipe

Instructions
Heat 1/4 cup of broth in a nonreactive Dutch oven or very large nonstick skillet over high heat. Cooking the chicken in batches so as not to crowd it, brown chicken slowly on all sides. Remove chicken to a plate; season with pepper. Set aside.
To same pan over medium-low heat, add onions, garlic and ginger root; cook about 8 minutes or until onions are translucent. Add broth; with a wooden spoon, scrape up browned bits from bottom of pan. Mix in curry powder, red pepper flakes, cinnamon and salt.

Return all chicken pieces with accumulated juices to pan; spoon sauce over them. Reduce heat to low, cover and simmer about 45 minutes. Add lemon juice, carrots, potatoes and beans; cover and cook 20 minutes or until vegetables are tender. Serve over rice. or have as is!

Yield: 6 to 8 servings

Compatible body types:
Breakfast: A-C-D-E ***"B" OMIT THE RICE And you can have it.
Morning snack:C-E
Lunch: A-B-C-D-E
Afternoon snack: B-C-D
Dinner: A-B-C-D-E
Pm Snack: NONE