Indian Chicken Curry

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Ingredients

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

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