Creamy Curried Chicken

• 1/4 cup all-purpose flour
• 1 tablespoon curry powder
• 3/4 teaspoon salt
• 1/2 teaspoon ground red pepper
• 1 tablespoon vegetable oil
• 1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
• 1 cup chopped onion
• 2 cups fat-free milk
• 1 cup frozen sliced carrot
• 1 cup frozen green peas
• 1/2 cup chopped fresh cilantro
• 1 tablespoon fresh lime juice
• 1 teaspoon grated lime rind
• 2 cups hot cooked long-grain rice

1. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 3 ingredients.
2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and onion; saute 5 minutes or until chicken is beginning to brown.
3. Sprinkle flour mixture over chicken, stirring until chicken is thoroughly coated. Gradually add milk, stirring until smooth; add carrot. Bring to a boil; cover, reduce heat, and simmer 25 minutes, stirring occasionally.
4. Stir in peas. Bring to a boil; cover, reduce heat, and simmer 5 minutes. Remove from heat; stir in cilantro, lime juice, and lime rind. Serve immediately over rice.

allpurpose, curry powder, salt, ground red pepper, vegetable oil, skinless, onion, milk, carrot, frozen green peas, fresh cilantro, lime juice, lime rind, rice

Taken from www.myrecipes.com/recipe/creamy-curried-chicken (may not work)