Name: Weeknight Chicken Curry
Prep time: 10 s
Cook time: 20 s
Total time: 30 s
Yield: 5
Ingredients: 1 tablespoon vegetable oil; 1 pound bonelessskinless chicken tenders; 1 large red bell peppersliced; 1 medium onionthinly sliced; 2 teaspoons curry powder; 2 teaspoons ground coriander; 1 teaspoon ground turmeric; 4 cloves garlicfinely chopped; 1 tablespoon peeled and grated ginger; 1 cup frozen peas; 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk; Cooked brown rice (optional); Chopped fresh cilantro

MAKE IT

Instrucciones En Español

Step 1

Heat oil in large skillet over medium-high heat. Season one side of chicken with salt and ground black pepper; add to skillet, seasoning side down. Cook until browned; turn over and cook until no longer pick in center. Remove from skillet.

Step 2

Add bell pepper, onion, curry powder, coriander and turmeric to same skillet; cook, stirring frequently, for 4 minutes. Stir in garlic and ginger; cook for 30 seconds or until fragrant.

Step 3

Add evaporated milk; stir to break up any brown bits on bottom of pan. Add cooked chicken with any juices that have accumulated to skillet along with peas. Cook, stirring occasionally, for 5 minutes or until heated through. Serve over rice; top with cilantro.