Curry Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
8-boneless, skinless chicken thighs4-large potatoes, peeled and quartered8 oz-bagged peeled baby carrots2-cans green beans, 1 can drained, other reserved3-tbs olive oil2-tbs Garam Masala2-tbs Curry Powder2-tbs Minced GarlicSalt & Pepper to taste*optional Scotch Bonnet pepper
Add oil to large pot or Dutch Oven
Place chicken thighs in pot and cook through on medium heat until no longer pink..approx 15 mins
Remove chicken and once cooled, cut into bite size pieces.
Place garlic and spices in oil, sautee garlic on medium heat
Add potatoes and baby carrots to pot with juice from green beans(do not add green beans yet). Cover and cook until potatoes are fork tender
Place chicken and green beans in pot, add scotch bonnet or habanero pepper if desired, simmer for 5-10 minutes.
Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user NEWBEIN.
Place chicken thighs in pot and cook through on medium heat until no longer pink..approx 15 mins
Remove chicken and once cooled, cut into bite size pieces.
Place garlic and spices in oil, sautee garlic on medium heat
Add potatoes and baby carrots to pot with juice from green beans(do not add green beans yet). Cover and cook until potatoes are fork tender
Place chicken and green beans in pot, add scotch bonnet or habanero pepper if desired, simmer for 5-10 minutes.
Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user NEWBEIN.
Nutritional Info Amount Per Serving
- Calories: 291.8
- Total Fat: 8.2 g
- Cholesterol: 57.2 mg
- Sodium: 81.6 mg
- Total Carbs: 37.2 g
- Dietary Fiber: 5.9 g
- Protein: 18.2 g
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