Indian Chicken Curry

• 4 cups sliced Swiss chard (about 12 ounces)
• 1 pound skinned, boned chicken breast halves, cut crosswise into thin slices
• 1 tablespoon cornstarch
• 1 tablespoon olive oil
• 1 cup diced onion
• 1 1/3 cups fat-free, less-sodium chicken broth
• 1 cup sliced baby carrot
• 1/2 cup light coconut milk
• 1 tablespoon tomato paste
• 2 teaspoons ground cumin
• 1 teaspoon curry powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 to 1/2 teaspoon ground red pepper
• 2 cups hot cooked long-grain rice
• 3 tablespoons chopped unsalted, dry-roasted peanuts

1. Steam Swiss chard, covered, 2 minutes or until crisp tender. Drain.
2. Combine chicken and cornstarch in a small bowl. Heat oil in a large nonstick skillet over medium-high heat until hot. Add onion, and stir-fry 2 minutes. Stir in chicken, and cook 4 minutes or until browned. Stir in broth and next 8 ingredients (broth through red pepper); reduce heat to medium. Cook 5 minutes, stirring occasionally. Add Swiss chard, and cook 2 minutes. Serve with rice. Sprinkle peanuts evenly over each serving.

swiss chard, halves, cornstarch, olive oil, onion, chicken broth, baby carrot, light coconut milk, tomato paste, ground cumin, curry powder, ground cinnamon, salt, ground red pepper, rice, peanuts

Taken from www.myrecipes.com/recipe/indian-chicken-curry (may not work)