Curried Chicken and veggies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
* Yogurt, plain, whole milk, 2 cups separated into two 1 cup portions * Cabbage, fresh, 1 cup, chopped * Carrots, raw, 1 cup, chopped * Onions, raw, 1 cup, chopped * Snap peas, 1.25 cup * Patak's mild curry paste, 4 tbsp * Garlic, 3 tsp * Chicken Thigh, 4 thigh, bone and skin removed * *yellow/zuc squash, 1 cup * Tomato Paste, 1 can (6 oz)
Cut the boneless chicken thighs into small bite size pieces.
In a skillet brown the chicken.
Chop all of the veggies into pieces.
Add garlic and veggies to the chicken.
Cook until tender but still crisp.
In a small bowl combine 1cup of yogurt, tomato paste and curry paste.
Pour over the veggies. Cook about 5 minutes stirring often.
Serve with remaining yogurt as a dipping sauce.
Number of Servings: 6
Recipe submitted by SparkPeople user KELDRA1.
In a skillet brown the chicken.
Chop all of the veggies into pieces.
Add garlic and veggies to the chicken.
Cook until tender but still crisp.
In a small bowl combine 1cup of yogurt, tomato paste and curry paste.
Pour over the veggies. Cook about 5 minutes stirring often.
Serve with remaining yogurt as a dipping sauce.
Number of Servings: 6
Recipe submitted by SparkPeople user KELDRA1.
Nutritional Info Amount Per Serving
- Calories: 220.4
- Total Fat: 10.1 g
- Cholesterol: 48.8 mg
- Sodium: 622.6 mg
- Total Carbs: 18.9 g
- Dietary Fiber: 4.6 g
- Protein: 14.7 g
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