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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 204.6
  • Total Fat: 6.5 g
  • Cholesterol: 25.9 mg
  • Sodium: 280.6 mg
  • Total Carbs: 27.5 g
  • Dietary Fiber: 4.2 g
  • Protein: 13.1 g

View full nutritional breakdown of Chicken Curry calories by ingredient
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Chicken Curry

Submitted by: CVARMYMOM

Introduction

An American variation on an Indian favorite - served over 1/2 Cup of brown rice, this curry is on the thick side (just how we like it). I usually use leftover chicken; pork works just as well too. Additional vegetables and fruits can also be added - try raisins! An American variation on an Indian favorite - served over 1/2 Cup of brown rice, this curry is on the thick side (just how we like it). I usually use leftover chicken; pork works just as well too. Additional vegetables and fruits can also be added - try raisins!
Number of Servings: 4

Ingredients

    2 Tbsp Olive Oil
    2 Tbsp Dried, Minced Onion

    1/2 Cup Flour
    Curry Powder
    1 Chicken breast, cooked, boneless, skinless (about 6 oz)
    1/2 Cup cooked carrots
    1 Apple, peeled, cored, and in bite size chunks

Directions

Add 1.5 cups of water to rice and boil. Once rice has reached a full rolling boil, cover and simmer until rice is tender (about 20 minutes).

In a separate pan, prepare the curry.
Over a medium-high heat, heat oil and add minced onion. Stir until brown, then add in flour. Mix together (will be dry). Add chicken broth slowly stirring to avoid lumps. Additional water may be added to obtain desired consistency. Add curry powder 1 teaspoon at a time until it tastes right (curries can vary from mild to very hot).

Once consistency is reached, add cubed chicken, carrots, and apple. Reduce heat, cover and simmer for about 10 minutes. The rice should now be about done.

Serve over 1/2 Cup of rice.

Yields 4 good-sized servings


Number of Servings: 4

Recipe submitted by SparkPeople user CVARMYMOM.






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