- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 332.0
- Total Fat: 8.7 g
- Cholesterol: 57.4 mg
- Sodium: 337.7 mg
- Total Carbs: 41.2 g
- Dietary Fiber: 5.3 g
- Protein: 23.1 g
Simple Curry Chicken with Brown RiceSubmitted by: LAZRIA
IntroductionCooked chicken leftovers make fast and tasty curry Cooked chicken leftovers make fast and tasty curry
3/4-1 lb chicken, cubed (baked, broiled, grilled - leftovers are great)
1 tbsp rice flour
8 oz light soy milk (original or vanilla)
2 tbsp curry powder
1/2 cup peas (canned or frozen)
1/2 cup chick peas
1 cup (or small can) mushrooms
1/2 cup onion, chopped
1 clove of garlic (or 1/2 tsp)
1 tbsp olive oil or cooking spray
2 cups brown rice
Prep chicken - if raw, cook by baking, broiling, or grilling, with little seasoning.
If you have leftover cooked chicken that will be perfect. Cube chicken and set aside.
In a wok, heat olive oil and cook onions and garlic until golden.
Add peas, chick peas, mushrooms, curry powder, and chicken. Cook for 5 min, making sure everything is well coated.
Mix together rice flour and soy milk, add to wok.
Simmer on medium to medium high heat for 10 min.
Serve over brown rice and enjoy.
Number of Servings: 4
Recipe submitted by SparkPeople user LAZRIA.