Chicken Curry with vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
*Potato, raw, 2 cup diced (remove)Carrots, raw, 2 medium (remove)*Swanson Natural Goodness Chicken Broth, 4 cup (remove)Chicken Breast, no skin, 18 ounces (remove)*Green Giant Fresh Butternut Squash cinnamon sauce(purchased in the produce section of major grocery store) steamerbag, 340 gram(s) (remove)*Trader Joe's Thai Yellow Curry Sauce, 1.25 cup (remove)
Cut the carrots and potatoes in small pieces. Boil in the chicken broth until tender. While the carrots and potatoes are cooking, season the chicken strips with salt, pepper , garlic powder and powdered curry. Cutthe chicken in smaller pieces with cleaver and saute in frying pan. Cook the butternut squash and pour over the chicken. Let sit until the potatoes and carrots are done. Mash the potatoes and carrots with the potato masher. it will leave the vegetables in a smoother consistency for the dish. Add the chicken and the butternut squash along with the Trader Joe's Yellow Thai Curry. If you would like you can add additional powdered curry (to taste of course). Let simmer around 10 minutes and serve over steamed rice. this makes approximately 8 cups (pic shows 1/2 cup rice and 1/2 cup curry dish).
Number of Servings: 8
Recipe submitted by SparkPeople user ISA858.
Number of Servings: 8
Recipe submitted by SparkPeople user ISA858.
Nutritional Info Amount Per Serving
- Calories: 210.0
- Total Fat: 7.0 g
- Cholesterol: 40.8 mg
- Sodium: 867.2 mg
- Total Carbs: 19.6 g
- Dietary Fiber: 2.6 g
- Protein: 18.1 g
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