Chicken Curry

From Cooking Light, May 2000

NOTE: This recipe used to be for Curried Chicken Pot Pie but I took out the crust part because it is so delicious as a chicken curry over rice.

• 1 teaspoon olive oil
• 2 tablespoons curry powder
• 2 cups diced peeled baking potato (about 12 ounces)
• 3/4 cup chopped onion
• 3/4 cup chopped red bell pepper
• 2 garlic cloves, minced
• 1 1/2 pounds skinned, boned chicken breasts, cut into bite-size pieces
• 1 1/2 cups fat-free, less sodium chicken broth
• 1 cup sliced fresh mushrooms
• 3/4 cup frozen green peas, thawed
• 1/2 cup golden raisins
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons cornstarch
• 1 tablespoon water
• 1/2 cup (4 ounces) 1/3-less-fat cream cheese
• Cooking spray

Preheat oven to 400°.

Heat oil in a large nonstick skillet over medium-high heat. Add curry; cook 2 minutes.

Add potato, onion, bell pepper, garlic, and chicken; stir-fry 3 minutes.

Add broth and next 5 ingredients (broth through black pepper); bring to a boil. Cover, reduce heat, and simmer 5 minutes or until chicken is done.

Combine cornstarch and water in a small bowl. Stir in cornstarch mixture and cream cheese; cook 1 minute or until cream cheese is melted.

Spoon the filling into a round 2-quart casserole coated with cooking spray.

Bake at 400° for 30 minutes or until bubbly around the edges. Let stand 10 minutes.