Real California Recipes Cookbook
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Lean Curry Chicken
Recipes
Ingredients:
– 1 tablespoon Real California butter
– 8 green onions, thinly sliced, white separated from dark green tops
– 2 garlic cloves, minced
– 1 1/2 tablespoons minced fresh ginger
– 1 tablespoon curry powder
– 1 boneless, skinless uncooked chicken, cut into small chunks*
– 4 cups sliced seasonal vegetables, any combination of 3 or 4 vegetables such as green and red bell pepper, carrots, snow peas, zucchini, yellow squash, broccoli, cauliflower or asparagus
– 1 3/4 cups chicken stock or 1 can (14-1/2 ounces) chicken broth
– 1/4 cup cornstarch
– 1 3/4 - 2 cups low-fat 2% Real California milk
– Salt and pepper
Find & Buy
Directions:
Prepare rice. Meanwhile, melt butter over medium-high heat in a large, shallow pot, or large sauté pan with 2-inch sides. Add the white part of the onions, garlic, ginger and curry powder; cook and stir 1 minute. (Reserve the dark green tops of the onions and serve as a condiment.) Add chicken; cook and stir 2 minutes. Add longer cooking vegetables such as carrots or broccoli and chicken broth. Bring to a boil; reduce heat, and simmer until vegetables are almost tender. Add quicker cooking vegetables such as bell peppers and zucchini; cook several minutes, until almost tender. Mix cornstarch and 1 3/4 cup milk until smooth; add to pot. Bring to a boil; stirring constantly about 1 minute, until mixture thickens. Add more milk if sauce is too thick. Season to taste with salt and pepper. Serve curry with rice and condiments.
Condiments:
chutney
toasted shredded coconut
dry-roasted peanuts or toasted almonds
Makes 6 servings.
ORANGE-SCENTED RICE
2 cups chicken stock or 1 can (14 1/2 oz.) chicken broth plus 1/4 cup water
1 cup freshly squeezed, strained orange juice
1 1/2 teaspoon Real California butter
1 1/2 cups basmati rice or long-grain rice
1/2 teaspoon finely grated orange peel
Salt and pepper
Bring chicken broth to a boil in a heavy saucepan. Add orange juice, butter and rice; simmer 15 to 20 minutes. Stir in orange peel; season with salt and pepper.
*Leftover cooked chicken can be substituted. Add chicken at the end of cooking just to heat through.
Nutritional Breakout Per Serving:
Servings per recipe: 6
Calories per serving: 482
Protein: 33.51g
Carbohydrates: 58.83g
Dietary Fiber: 3.58g
Fat: 11.65g
Saturated Fat: 4.60g
Sodium: 633.08mg
Cholesterol: 82.79mg
Percent of calories from fat: 22%
Nutritionals
- Portions: 6
- Kcals: 225
- Fats(g): 7
- Carbohydrates(g): 25
- Protein(g): 16
- Fiber(g): 4
- Sodium(mg): 517
Disclaimer
The nutrition information provided is an estimate and is for informational purposes only and is not intended to diagnose, treat, cure, or prevent any disease. While classifications were prepared by a registered dietitian, this information is not intended to be a substitute for professional medical advice, diagnosis, or treatment. These recipe categories are for general menu planning and educational purposes and are not individualized nutrition or medical nutrition therapy. Always seek the advice of your physician, registered dietitian, or a qualified health provider with any questions you may have regarding a medical or health condition, nutrition needs or diet. We strive to provide accurate data using industry-standard tools, but these figures can vary greatly depending on the specific brands, quantities, and preparation methods used in your own kitchen.
GLP-1 Appropriate
These categories are not complete meal plans and do not guarantee any specific health outcome. They are simply a way of organizing recipes by approximate macronutrient pattern.
Eating pattern based on ~1,500 calories/day, informed by common nutrition guidance for people using GLP-1 medications.
43g carbs, 16g fat, 43g protein per meal + >21g-30g average fiber, 2300mg sodium daily.
This eating pattern is structured to balance macronutrients in a way that can complement nutrition guidance you may receive while using GLP-1 medications. CMAB recipes in this category stay within recommended carbohydrate and fat limits, and while a recipe/serving may not individually reach the full 43g protein target, adding additional protein including a low-fat dairy option can help meet that need. Recipes labeled GLP-1 Appropriate are intended for general menu planning only and are not designed to change your medication dose or replace personalized advice from your healthcare team.
High Protein
These categories are not complete meal plans and do not guarantee any specific health outcome. They are simply a way of organizing recipes by approximate macronutrient pattern.
For the purposes of recipe classification, "high protein" is operationally defined as providing ≥20% of the Daily Value (DV) for protein per serving, as established by the (2020-2025) Dietary Guidelines for Americans.
Recipes bearing the high-protein designation are provided solely for general dietary planning purposes. These recipes are not intended to serve as medical nutrition therapy, nor should they be used to adjust pharmacological interventions or substitute for individualized clinical recommendations from qualified healthcare professionals.
Low-Carb
These categories are not complete meal plans and do not guarantee any specific health outcome. They are simply a way of organizing recipes by approximate macronutrient pattern.
Eating pattern based on 2000 kcals.
44g carbs, 22g fat, 67g protein per meal + 25g fiber, 2300mg sodium daily.
This pattern provides a moderate carbohydrate reduction (44g) for people who prefer to limit carbohydrate intake as part of their overall eating pattern. Its higher protein (67g) and fiber content are intended to help many people feel satisfied after meals and support regular digestion. This macronutrient profile is intended to offer a balanced option that many people find practical for everyday meals. This balanced macronutrient profile promotes metabolic health. Recipes labeled Low-Carb are intended for general menu planning only and are not designed to change your medication dose or replace personalized advice from your healthcare team.
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© 2026 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2026 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.