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Chicken Curry with Sugar Snap Peas

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By Pillsbury Kitchens
Updated Aug 2, 2016
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An easy one-dish chicken meal with a creamy curry-flavored yogurt sauce with fresh cilantro.

Chicken Curry with Sugar Snap Peas

  • Prep Time 30 min
  • Total 40 min
  • Ingredients 14
  • Servings 4
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Ingredients

  • 2 tablespoons canola or olive oil
  • 1 lb uncooked chicken breast tenders (not breaded), cut into 1 1/2-inch strips
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic-pepper blend
  • 1 medium onion, chopped (1/2 cup)
  • 1 small red bell pepper, cut into 1-inch strips
  • 3/4 cup milk
  • 1 tablespoon cornstarch
  • 2 teaspoons curry powder
  • 1 teaspoon sugar
  • 1 box (9 oz) sugar snap peas
  • 1 container (6 oz) Greek Fat Free plain yogurt
  • 2 tablespoons chopped fresh cilantro
  • 4 cups hot cooked white or brown rice

Instructions

  • Step 
    1
    Heat oil in 12-inch skillet or Dutch oven over medium heat until hot. Sprinkle chicken with salt and garlic-pepper. Cook chicken, onion and bell pepper in oil 8 to 10 minutes, stirring occasionally, until chicken is no longer pink in center.
  • Step 
    2
    In measuring cup, mix milk, cornstarch, curry powder and sugar. Stir into mixture in skillet. Cook sugar snap peas as directed on box; drain and add to skillet. Stir in yogurt and cilantro; cook over low heat, stirring occasionally, just until heated through. Serve over rice.

Nutrition

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
110
Trans Fat
0g
% Daily Value*:
Vitamin A
35%
35%
Exchanges:
Free
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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