Chicken Curry

Name: Chicken Curry Recipe
Yield: 6
Ingredients: 7-8 chicken tenders cooked & chopped into cubes; 1 onion - chopped; 2 cloves garlic - finely minced; 5-6 white mushrooms - sliced; 1 cup green cabbage - chopped rough; 3-4 medium red potatoes - cubed; 2 cans reduced fat Coconut Milk; 1 Tbsp minced ginger; 1 tsp tumeric; 1 tsp red pepper flakes; 2 tsp gram marsala; 1 can garbanzo beans (chick peas) - drained

Number of Servings: 6

Ingredients

7-8 chicken tenders, cooked & chopped into cubes1 onion - chopped2 cloves garlic - finely minced5-6 white mushrooms - sliced1 cup green cabbage - chopped rough3-4 medium red potatoes - cubed2 cans reduced fat Coconut Milk1 Tbsp minced ginger1 tsp tumeric1 tsp red pepper flakes2 tsp gram marsala1 can garbanzo beans (chick peas) - drained

Directions

Heat Pan with 1 T olive oil, saute onion & garlic with mushrooms. Add chopped cabbage and continue to saute until onion is translucent. Add cubed potatoes, garbanzo beans, coconut milk, chicken tenders, ginger, tumeric, red pepper flake, cumin and gram marsala. Bring to boil and continue to simmer until potatoes are tender.

Garnish with fresh chopped cilantro and toasted peanuts if desired. Also can put a dollop of LowFat Greek yogurt on top if too spicy.

Serve over rice if preferred or can be eaten like a stew.

(Rice & Peanuts optional - not included in nutrition info)

Serves: 6

Number of Servings: 6

Recipe submitted by SparkPeople user MARIAX2-PERRY.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving