Curried Walnut Chicken

A chicken dish that will satisfy your craving for Indian food

Authored by: Walnut Marketing Board

  • Print Recipe
  • Cooking Time: Under 30 minutes
  • Serves: 6
  • Suitable Diets: Wheat Free, Dairy Free


  • 1/2 cup chopped walnuts
  • 1 14 1/2 ounce can fatfree, reducedsodium chicken broth
  • 3 tablespoon cornstarch
  • 1 tablespoon Curry powder
  • 1 pound boneless, skinless chicken breasts, cut into 1 inch cubes
  • 2 medium carrots, peeled and thinly sliced on the diagonal
  • 1 small red bell pepper, seeded and sliced into thin strips
  • 4 green onions, cut on the diagonal into 1 inch pieces
  • salt, to taste
  • 3 cups hot, cooked longgrain white rice


Heat walnuts in a dry skillet over mediumhigh heat 12 minutes until walnuts are slightly toasted. Set aside and reserve. In a medium bowl whisk together broth, cornstarch and Curry powder. Set aside and reserve.Coat a 12 inch nonstick skillet with vegetable cooking spray and set over mediumhigh heat. Add chicken and saute, stirring occasionally, until chicken is seared and golden brown, about 5 minutes. Stir in carrots, bell pepper and green onions saute, stirring occasionally, 2 minutesStir in Curry mixture and bring to a boil. Reduce heat to mediumlow, cover and cook, stirring occasionally, until sauce is thickened, chicken is cooked throughout and vegetables are crisptender, about 4 minutes. Season with salt. Spoon rice into individual warm serving bowls top with chickenCurry mixture and walnuts, dividing equally.