Chicken Curry with Veggies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 Tbl. olive oil2 Tbl. Curry Powder1 tsp. paprika1 Tbl. Marjoram1 tsp. ground cinnamon1 tsp. allspice1 med. onion, chopped2 med. russet potatoes, chopped2 carrots, chopped5 slices jalepeno peppers (fresh or canned)1 cup chicken broth5 boneless skinless chicken breasts1 apple, peeled and chopped20 raisins1 can diced tomatoes (14.5 oz)1 can coconut milk
Cut Chicken breast into bite size pieces.
Put spices (paprika, curry powder, cinnamon, marjoram, red pepper powder or cayenne, garlic powder, allspice) in skillet with olive oil. Cook on low heat for 1 minute. Chop onions, carrots and potatoes into bite size pieces. Add onions, jalepenos, potatoes, and carrots. Cook until carrots and potatoes are crisp tender. While veggies are cooking, cook chicken breast pieces in a separate skillet until completely cooked. Add one cup of chicken broth and tomatoes. Add the peeled chopped apple and raisins and the veggies to the chicken and mix thoroughly. Cook the chicken curry in covered skillet for additional 10 minutes Cook rice according to directions in rice cooker on stove top. Add the coconut milk slowly to chicken curry and heat until heated through. Serve Chicken Curry on a bed of rice. Makes about 8 1-cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user MACMYLES.
Put spices (paprika, curry powder, cinnamon, marjoram, red pepper powder or cayenne, garlic powder, allspice) in skillet with olive oil. Cook on low heat for 1 minute. Chop onions, carrots and potatoes into bite size pieces. Add onions, jalepenos, potatoes, and carrots. Cook until carrots and potatoes are crisp tender. While veggies are cooking, cook chicken breast pieces in a separate skillet until completely cooked. Add one cup of chicken broth and tomatoes. Add the peeled chopped apple and raisins and the veggies to the chicken and mix thoroughly. Cook the chicken curry in covered skillet for additional 10 minutes Cook rice according to directions in rice cooker on stove top. Add the coconut milk slowly to chicken curry and heat until heated through. Serve Chicken Curry on a bed of rice. Makes about 8 1-cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user MACMYLES.
Nutritional Info Amount Per Serving
- Calories: 369.7
- Total Fat: 11.9 g
- Cholesterol: 86.2 mg
- Sodium: 284.0 mg
- Total Carbs: 28.2 g
- Dietary Fiber: 3.1 g
- Protein: 37.3 g