Curried Chicken with Peas
1 cup(s) long-grain white rice
4 teaspoon(s) olive oil
1 1/2 pound(s) skinless, boneless chicken-breast halves, cut into 1-inch chunks
2 small carrots, chopped
2 clove(s) garlic, crushed with press
1 medium (6 to 8 ounces) onion, chopped
2 teaspoon(s) grated peeled fresh ginger
2 teaspoon(s) curry powder
1 cup(s) reduced-sodium chicken broth
1/4 cup(s) raisins
1 cup(s) frozen peas, thawed
Cook rice. From lime, grate 1/2 teaspoon peel and squeeze 1 tablespoon juice; set aside.
Meanwhile, in 12-inch skillet, heat 2 teaspoons oil on medium-high until hot. Sprinkle chicken with 1/2 teaspoon salt. Add chicken to skillet and cook 8 minutes or until golden on the outside and no longer pink throughout, stirring frequently. Transfer chicken to bowl.
To same skillet, add remaining 2 teaspoons oil; reduce heat to medium. Add carrots, garlic, onion, and ginger; cook 5 minutes or until vegetables soften. Stir in curry; cook 1 minute, stirring. Add broth and raisins; heat to boiling on medium-high. Boil 2 minutes. Remove from heat. Stir in peas, lime juice, and chicken; stir to coat. Stir lime peel into cooked rice; serve chicken over rice.