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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 199.5
  • Total Fat: 5.2 g
  • Cholesterol: 69.5 mg
  • Sodium: 150.4 mg
  • Total Carbs: 16.1 g
  • Dietary Fiber: 3.1 g
  • Protein: 22.4 g

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

Submitted by: JPTOWNSEND

Introduction

This recipe is from Jane Brody's Good Food Book. It is wonderful, and it is low in sodium. It makes 4-6 servings. 200 calories if you eat 1/6 of the recipe, and 300 calories if you eat 1/4 of the recipe. The sauce is made of pureed fruits and vegetables. I use S&B Oriental curry powder, which I feel makes a lip smacking difference. Serve with brown rice. This recipe is from Jane Brody's Good Food Book. It is wonderful, and it is low in sodium. It makes 4-6 servings. 200 calories if you eat 1/6 of the recipe, and 300 calories if you eat 1/4 of the recipe. The sauce is made of pureed fruits and vegetables. I use S&B Oriental curry powder, which I feel makes a lip smacking difference. Serve with brown rice.
Number of Servings: 6

Ingredients

    1 whole chicken, skinned and cut up into serving size pieces.
    Freshly ground pepper
    AHA herb mix (see directions for recipe)
    1 TBSP butter or oil
    1 large onion, finely chopped (3/4 cup)
    1/2 cup chopped celery
    2 TBSP curry powder
    1 bay leaf
    1 large apple, chopped
    1 medium banana, chopped
    2 tsp tomato paste
    1 1/2 cups salt free chicken broth
    1/2 cup skim or 1% milk

Directions

The first time you make this you must you make a spice blend to season the chicken. It is a salt free seasoning put out by the American Heart Association, called appropriately, AHA. Here's the recipe for AHA:

1/2 tsp cayenne pepper
1 TBSP garlic powder
1 tsp each of the following: basil, thyme, parsley, savory, mace, onion powder, black pepper and sage.
Put all ingredients in a blender jar and blend at high speed until they are ground.

Season chicken with pepper and AHA.
In heavy pan with a cover, heat butter or olive oil and lightly brown chicken on both sides.
Add onions and garlic and cook a few minutes.
Sprinkle contents with curry powder and add bay leaf, apple and banana. Cook 5 minutes.
Stir in tomato paste and chicken broth; bring to a boil, reduce heat, cover the skillet and cook chicken for 15 minutes or until tender. Remove chicken from skillet and set it aside to keep it warm. Remove bay leaf and discard it. In a blender or food processor puree remaining contents of skillet.
Return puree to skillet, stir in the milk and add the chicken. Bring sauce just to boil. Serve with brown rice.

Number of Servings: 6

Recipe submitted by SparkPeople user JPTOWNSEND.






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