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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 220.4
  • Total Fat: 10.1 g
  • Cholesterol: 48.8 mg
  • Sodium: 622.6 mg
  • Total Carbs: 18.9 g
  • Dietary Fiber: 4.6 g
  • Protein: 14.7 g

View full nutritional breakdown of Curried Chicken and veggies calories by ingredient
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Curried Chicken and veggies

Submitted by: KELDRA1

Introduction

this is a great and simple dish. You can serve it over rice or noodles or eat it as it is. The curry flavor is very mild. It great for introducing a child to the flavor of curry. this is a great and simple dish. You can serve it over rice or noodles or eat it as it is. The curry flavor is very mild. It great for introducing a child to the flavor of curry.
Number of Servings: 6

Ingredients

    * Yogurt, plain, whole milk, 2 cups separated into two 1 cup portions
    * Cabbage, fresh, 1 cup, chopped
    * Carrots, raw, 1 cup, chopped
    * Onions, raw, 1 cup, chopped
    * Snap peas, 1.25 cup
    * Patak's mild curry paste, 4 tbsp
    * Garlic, 3 tsp
    * Chicken Thigh, 4 thigh, bone and skin removed
    * *yellow/zuc squash, 1 cup
    * Tomato Paste, 1 can (6 oz)

Directions

Cut the boneless chicken thighs into small bite size pieces.
In a skillet brown the chicken.
Chop all of the veggies into pieces.
Add garlic and veggies to the chicken.
Cook until tender but still crisp.
In a small bowl combine 1cup of yogurt, tomato paste and curry paste.
Pour over the veggies. Cook about 5 minutes stirring often.
Serve with remaining yogurt as a dipping sauce.

Number of Servings: 6

Recipe submitted by SparkPeople user KELDRA1.






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