Family-Friendly Chicken Curry 
Protein, vitamins C, E, and K, and B vitamins enhance your baby’s cell, nerve, brain, and bone development, and vitamin C boosts your immunity.
SERVES 3
OVER the years, this popular chicken curry has become a standby recipe in many homes. You can replace the red bell peppers with broccoli florets, cauliflower florets, sliced zucchini, or any other vegetable. Gluten free? Use gluten-free curry powder (check labels) and wheat-free tamari. This chicken curry keeps for three days refrigerated, and it can be frozen for up to one month.
1 pound chicken tenders, cut into ½-inch slices on the diagonal
1 red bell pepper, cored, seeded, quartered, and cut into strips
1 medium-size sweet onion, halved and thinly sliced
1 tablespoon mild curry powder
1 tablespoon sugar
3 tablespoons canola oil
1 tablespoon light soy sauce or tamari
3 scallions, trimmed and sliced into large pieces
¼ cup chopped fresh cilantro, or to taste
Squeeze of lime juice
Lime wedges, for serving
• Combine the diced chicken, bell pepper, onion, curry powder, sugar, 2 tablespoons of the canola oil, and the soy sauce in a bowl. Mix well, then allow to marinate, covered and refrigerated, for at least 30 minutes, or overnight.
• Heat the remaining 1 tablespoon of canola oil in a large skillet over medium-high heat. Add half of the chicken mixture and half of the scallions and sauté for 5 to 7 minutes, or until the chicken is cooked. (Note: Use a splatter screen to reduce cleanup.) Transfer the cooked chicken to a serving bowl and cover to keep warm. Reheat the skillet, add the remaining chicken mixture and scallions, and repeat the procedure. Garnish with the cilantro and a squeeze of fresh lime juice. Serve immediately, with the lime wedges.
One third of the chicken curry: Calories: 449 cals; Protein: 34 g; Carbohydrates: 15 g; Fat: 28 g; Fiber: 4 g; Sodium: 439 mg; Vitamin C: 72 mg; Vitamin E: 4 mg; Vitamin K: 50 mcg; Niacin: 22 mg; B6: 1 mg; B12: 0.5 mcg; Phosphorus: 313 mg; Selenium: 26 mcg; 1 CARB