Chicken Curry in a Hurry

This is from "Eat What You Love" by Marlene Koch. Adam loves to eat at Thai restaurants and this is one of his favorite things to eat at home. The author used nonfat half-and-half and coconut extract as a substitute one day when she was out of coconut milk, but I'm sure if you'd rather, you can use 1/2 cup of light coconut milk and it wouldn't change the nutritional composition too much.

Note: If you like your chicken curry served over rice, be sure to start the rice ahead of time, as this dish cooks quickly.

1 teaspoon canola oil
1 teaspoon minced garlic (2 cloves)
1 teaspoon minced ginger (freshed or canned), or 1/2 tsp ground (I used ground)
1 medium onion, sliced or wedged
1 medium green bell pepper, chopped into medium cubes
1 pound boneless, skinless chicken breasts, cut into strips
1/2 cup nonfat half-and-half
1/4 tsp coconut extract
2 teaspoons cornstarch
1 cup reduced-sodium chicken broth
1 tablespoon curry powder
2 teaspoons brown sugar
Dash of red pepper flakes
1/2 teaspoon salt
1 tablespoon peanut butter

1. Heat the oil in a large nonstick skillet over medium-high heat. Add the garlic and ginger (if using ground, wait and add it with the broth) and cook for 30 seconds. Add the onion and the bell pepper and cook for 3 to 4 minutes, or until slightly softened. Add the chicken and cook for 3 to 4 minutes, stirring occasionally, until lightly browned.

2. While the chicken is cooking, whisk together the half-and-half, coconut extract, and cornstarch in a small bowl. Set aside.

3. Add the chicken broth, curry powder, brown sugar, red pepper flakes, salt, (ginger, if using powdered), and peanut butter directly into the skillet with the chicken and stir until combined.

4. Bring to a simmer and pour in the half-and-half mixture. Stir again and let simmer for an additional 1 to 2 minutes, or until the sauce thickens.

Makes 4 servings. Nutritional Info (without rice): Calories 200, Carbs 11g (Sugars 4g, Fiber 2g), Total Fat 6g (Sat Fat 1g), Protein 25g.