Chicken and Vegetable Curry
- Number of Servings: 2
Ingredients
Chicken Breast, 240 grams (~ 2 breasts)Onions, 2 medium Canned Tomatoes, 1 can Carrots, 1 mediumPeppers, sliced, 1 cup Beans, red kidney, 250 grams ( or a drained can)Curry powder, 1 tbsp (or to taste)Garlic, 1 clove
1. Chop onions and cook them until soft and lightly browned, stirring every now and then. I use a splash of water and a good non-stick pan.
2. Meanwhile, prepare vegetables: slice carrots and peppers. Cut up chicken into cubes.
3. Add the chicken to the onions and brown it.
4. Transfer chicken and onions to a pot, add vegetables, curry powder and 1-2 cups of water and simmer for about 30 minutes.
Number of Servings: 2
Recipe submitted by SparkPeople user INSTANTTOFFEE.
2. Meanwhile, prepare vegetables: slice carrots and peppers. Cut up chicken into cubes.
3. Add the chicken to the onions and brown it.
4. Transfer chicken and onions to a pot, add vegetables, curry powder and 1-2 cups of water and simmer for about 30 minutes.
Number of Servings: 2
Recipe submitted by SparkPeople user INSTANTTOFFEE.
Nutritional Info Amount Per Serving
- Calories: 337.4
- Total Fat: 2.9 g
- Cholesterol: 69.6 mg
- Sodium: 653.4 mg
- Total Carbs: 41.7 g
- Dietary Fiber: 14.0 g
- Protein: 37.7 g
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