Evening Edge
What’s For Dinner?
DEL.ICIO.US
Curry Rum Chicken
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Low fat: 
Low cal:
Low cal:
Vicki Griffin of Roswell enjoyed a meal similar to this while on her honeymoon more than 20 years ago in the Virgin Islands. Now she says, "It's a favorite to take to someone who is in need of a little temporary domestic assistance because of a new baby, illness or spouse away. And children also love it."
-- Jeanne Besser
Hands on time: Total time: 30 minutes Serves: 4
Ingredients:
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1/2 cup rum
2 teaspoons chicken bouillon granules or cubes
1 tablespoon curry powder
4 chicken breasts
4 teaspoons cornstarch
Instructions:
In a large, deep skillet, combine 1 1/2 cups water, rum, bouillon and curry powder and bring to a boil. Reduce heat, add chicken, cover and simmer for 20 to 25 minutes, turning the chicken halfway through cooking. Remove chicken when done and set aside.
In a cup, blend cornstarch and 4 tablespoons cold water. Slowly stir this mixture into the pan juices. Continue to stir the pan juices until they thicken up just a bit. Season with salt and pepper to taste.
Return the chicken to the pan and coat with sauce before serving.
In a cup, blend cornstarch and 4 tablespoons cold water. Slowly stir this mixture into the pan juices. Continue to stir the pan juices until they thicken up just a bit. Season with salt and pepper to taste.
Return the chicken to the pan and coat with sauce before serving.
Notes:
Griffin likes to add a clove of minced garlic, but that takes her over the challenge limit of five ingredients. However, if you decide to indulge in an additional seasoning, go for it.
Nutrition:
Per serving: 207 calories (percent of calories from fat, 12), 27 grams protein, 4 grams carbohydrates, 1 gram fiber, 2 grams fat, 66 milligrams cholesterol, 261 milligrams sodium.
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