Speedy and Light Chicken Curry
12-ounce jar roasted red peppers, drained
1 small yellow onion, chopped
1 cup chicken broth
1/2 cup light coconut milk
2 teaspoons curry powder
3 (3-inch) lengths fresh lemon grass
15-ounce can chickpeas, drained
1 cup grated carrots
1 3/4 pounds boneless, skinless chicken thighs
Cooked rice (optional)
In a blender or food processor, process bell peppers, onion, broth, coconut milk and curry powder until smooth.
Pour the sauce into a large, deep sauté pan over medium-high heat. Bring to a simmer. Use a rolling pin or meat mallet to lightly crush the lemon grass and add to the sauce. Stir in chickpeas and carrots. Nestle chicken thighs into the sauce, being sure the tops are covered. Reduce heat to maintain a simmer and cook, uncovered, 20 minutes.
Remove and discard the lemon grass. Serve over rice, if desired. Makes 6 servings.
Per serving: 320 calories, 110 calories from fat (34 percent of total calories), 12 g fat (4 g saturated, 0 g trans fats), 90 mg cholesterol, 23 g carbohydrate, 4 g fiber, 3 g sugar, 30 g protein, 600 mg sodium.