Curry in a Hurry

Sweet and mildly spicy, this chicken and rice dinner recipe will likely become a family favorite.

Curry in a Hurry
Servings: 5 Prep 10 mins Cook 4 mins


  • 1 package (10 ounces) frozen green beans
  • 1 1/2 cups matchstick carrots
  • 1 tablespoon vegetable oil
  • 1 onion, diced
  • 1 teaspoon curry powder
  • 2 teaspoons grated fresh ginger
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1/3 cup apricot preserves
  • 1 tablespoon cornstarch
  • 1 pound cooked chicken, cut into bite-size pieces

Make It

1. Place green beans and carrots in medium glass bowl; cover and microwave 6 minutes. Set aside. In large nonstick skillet, heat oil over medium-high heat. Add onion and curry powder, and cook, stirring occasionally, until onion is soft, about 6 minutes. Stir in ginger and garlic, and cook 1 minute more.

2. Stir chicken broth and apricot preserves into skillet; bring to a boil. In small bowl, combine cornstarch with 1 tablespoon water. Whisk cornstarch mixture into skillet, and cook 1 minute longer. Reduce heat to medium-low. Stir in green beans, carrots, and chicken, and heat through. Serve over rice.

Nutrition Facts

Servings Per Recipe: 5; Amount Per Serving: cal. (kcal): 267, Fat, total (g): 9, carb. (g): 29, fiber (g): 3, pro. (g): 21, Percent Daily Values are based on a 2,000 calorie diet.