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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 159.8
  • Total Fat: 7.7 g
  • Cholesterol: 28.2 mg
  • Sodium: 35.2 mg
  • Total Carbs: 14.6 g
  • Dietary Fiber: 0.8 g
  • Protein: 8.2 g

View full nutritional breakdown of Chicken Curry : 4 Servings calories by ingredient
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Chicken Curry : 4 Servings

Submitted by: KARENSUEBURTON

Introduction

This is Jimmy's favorite. When he moved to Albuquerque I made this for them when I visited. He was outside playing with a friend and said, "it smells like my Grandma's house when we used to go there for dinner on Sunday!" This is Jimmy's favorite. When he moved to Albuquerque I made this for them when I visited. He was outside playing with a friend and said, "it smells like my Grandma's house when we used to go there for dinner on Sunday!"
Number of Servings: 4

Ingredients

    4 oz chicken
    2 T. flour
    1 T. curry powder
    1 t. cumin
    1/2 c. orange juice
    1/2 c. chicken broth, sodium-free
    2 T. strawberry or grape jelly (or any kind)
    1/4 c. sour cream (fat free works well)

Directions

1. Put all the spices in a one-gallon plastic bag. Cut the chicken into bite-sized pieces and add to the bag and shake to coat chicken.

2. Brown the chicken in 1 T. oil. If the pan needs more moisture, add a little water. Transfer chicken to a plate to keep it warm.

3. Add orange juice, chicken broth and jelly to the pan. Bring to a boil and cook 3-5 minutes until thick. Stir in the sour cream.

4. Serve over rice.

When making a single recipe, I put the chicken over rice on individual serving plates and spoon the sauce over it.

When making a large batch of this, I add the chicken to the sauce and put it in the oven in a 9x13 pan to keep it warm.

Pita bread and hummus make a nice appetizer for this meal, and a fresh fruit salad is a great way to top it off.






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