Chicken Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 boneless skinless chicken breast, cubed2 cups quartered small red potatoes, cube them if they are larger (6-12 depending on their size)1 cup cubed sweet potatoes1 cup cauliflower cut into small florets1 medium onion, diced (about 1 cup)1 cup pea pods, cut into 1 inch chunks1/2 cup Lite Coconut Milk2 tbsp olive oil2 tsp Penzeys Sweet Curry Powder1 tsp powdered ginger1/4 cayenne red pepper (optional)2 tbsp water to mix spice in1/2 cup water for curry2 cups cooked brown rice
1. Mix curry powder, ginger, and cayenne with 2 tbsp of water, let stand a minute or two.
2. In a pot of boiling water, cook red potatoes 4 minutes, remove, rinse briefly to cool.
3. In the same pot of boiling water, cook sweet potatoes 5 minutes, remove, rinse briefly to cool.
4. In the same pot of boiling water, cook cauliflower 3 minutes, remove, rinse briefly to cool.
5. In the same pot of boiling water, cook pea pods 2 minutes, remove, rinse briefly to cool.
(The vegetables can cook while you are preparing the chicken)
6. Heat a large skillet over medium-high heat. Add oil.
7. When hot, add the onions and cook for 3 minutes, stirring frequently.
8. Add the chicken pieces, cook 4 minutes or so. (Don't let the chicken or onions get too brown, reduce heat if that starts to happen.)
9. Add the spice/water mix, stir to cote the chicken and onions.
10. Add 1/2 cup of water and stir to blend.
11. Let simmer 15 minutes, and add the coconut milk.
12. Add the vegetables, simmer until the vegetables are heated through and the sauce is thick and golden, about 5 minutes.
13. Serve the rice
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user 15THC_ODETTE.
2. In a pot of boiling water, cook red potatoes 4 minutes, remove, rinse briefly to cool.
3. In the same pot of boiling water, cook sweet potatoes 5 minutes, remove, rinse briefly to cool.
4. In the same pot of boiling water, cook cauliflower 3 minutes, remove, rinse briefly to cool.
5. In the same pot of boiling water, cook pea pods 2 minutes, remove, rinse briefly to cool.
(The vegetables can cook while you are preparing the chicken)
6. Heat a large skillet over medium-high heat. Add oil.
7. When hot, add the onions and cook for 3 minutes, stirring frequently.
8. Add the chicken pieces, cook 4 minutes or so. (Don't let the chicken or onions get too brown, reduce heat if that starts to happen.)
9. Add the spice/water mix, stir to cote the chicken and onions.
10. Add 1/2 cup of water and stir to blend.
11. Let simmer 15 minutes, and add the coconut milk.
12. Add the vegetables, simmer until the vegetables are heated through and the sauce is thick and golden, about 5 minutes.
13. Serve the rice
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user 15THC_ODETTE.
Nutritional Info Amount Per Serving
- Calories: 371.9
- Total Fat: 10.8 g
- Cholesterol: 34.2 mg
- Sodium: 57.0 mg
- Total Carbs: 49.1 g
- Dietary Fiber: 6.0 g
- Protein: 19.3 g
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