Geoff and I looooooove us some curry. Its so warm and comforting and perfect after a long week, you know? When G and I were first dating he would make me his "Chicken Curry in a Hurry" which I totally love. So I am always trying to find new twists on our old fave. I was tickled pink to find this version from Cooking Light. Its healthy, chock full of veggies and vitamins, and soooooooo good. I think I saw G licking his bowl. Give it a try- you won't be sorry (get the recipe here.)
Happy Friday all!!
XO
-L
Curried Chicken Penne with Fresh Mango Chutney
Yield: 6 servings (serving size: about 1 1/3 cups)
Ingredients
- CHUTNEY:
- 2 cups diced peeled ripe mango (about 2 mangoes)
- 1 cup finely chopped onion
- 1/2 cup water
- 2 tablespoons brown sugar
- 1 tablespoon curry powder
- 1 tablespoon fresh lime juice
- 1/2 teaspoon black pepper
- 1/2 teaspoon chopped peeled fresh ginger
- 1/4 teaspoon salt
- CHICKEN:
- 1 teaspoon olive oil
- 2 garlic cloves, minced
- 1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
- 1 cup light coconut milk
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 1/2 teaspoons red curry paste
- 1 to 2 teaspoons Thai fish sauce
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 4 cups hot cooked penne rigate (about 2 cups uncooked tube-shaped pasta)
- 2 tablespoons chopped green onions (optional)
Preparation
To prepare chutney, combine first 9 ingredients in a medium saucepan; bring to a boil. Reduce heat, and simmer 15 minutes or until most of liquid evaporates and mixture is thick, stirring occasionally.
To prepare chicken, heat oil in a large non-stick skillet over medium-high heat. Add garlic and chicken; sauté 5 minutes. Combine coconut milk and next 4 ingredients (coconut milk through fish sauce), stirring with a whisk. Add coconut mixture to pan; bring to a simmer. Add broccoli and cauliflower; cover and cook 7 minutes or until vegetables are crisp-tender, stirring occasionally. Stir in chutney and pasta; toss well to combine. Sprinkle with green onions, if desired.
Nutritional Information
Calories: 216, Fat: 4.3g, Protein: 20g, Carbohydrate: 25.9g, Fiber: 3.6g,
Recipe Courtesy of Cooking Light