Chicken and Vegetable Curry

Ingredients

• Vegetable Cooking Spray
• 12-16 ounces boneless, skinless chicken breast, cubed
• 1/2 cup chopped onion
• 2 cloves garlic
• 1 medium head cauliflower, cut into florets
• 2 medium potatoes, peeled, cut into 1/2-inch cubes
• 2 large carrots, cut into 1/2-inch slices
• 1-1/2 cups reduced sodium fat-free chicken broth
• 3/4 teaspoon ground turmeric
• 1/4 teaspoon dry mustard
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1 tablespoon flour
• 2 tablespoon cold water
• 1 large tomato, chopped
• 2 tablespoons finely chopped parsley
• 1-2 tablespoons lemon juice
• Salt, cayenne, and black pepper, to taste

Directions

1. Spray large saucepan with cooking spray; heat over medium heat until hot. Saute chicken, onion, and garlic until chicken is browned, 5 to 6 minutes. Add cauliflower, potatoes, carrots, broth, and herbs to saucepan; heat to boiling. Reduce heat and simmer, covered, until chicken and vegetables are tender, 10 to 15 minutes.
2. Heat mixture to boiling. Mix flour and water; stir into boiling mixture. Cook, stirring constantly, until thickened. Stir in tomato, parsley, and lemon juice; simmer 2 to 3 minutes longer. Season to taste with salt, cayenne, and black pepper.

Recipe Yield: Yield: 4 Servings

Source: 1,001 Recipes For People with Diabetes
Book Title: 1,001 Recipes For People with Diabetes