Chicken Curry With Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 whole Boneless Skinless Chicken Breasts (not split) 1 medium onion, chopped 5 cloves of garlic, minced 1-2 carrots chopped (match stick style) 1 Tbsp. Olive OilSauce 2/3 cup or 1 can light coconut milk 2 cups chicken broth or water (less if you like it thicker) 2 1/2 tablespoons tomato paste 1/2 or 1 Tbs. yellow curry 1/2 pkg. frozen peas 1 tsp. paprika 1 cup grated cauliflower
Cut chicken into bite size chunks.
Saute onions, garlic, carrot and chicken in olive oil using a large wok or frying pan.
Cook until chicken mixture is cooked and onions are clear.
Place the chicken mixture aside in a bowl.
In the same saute pan, mix the sauce ingredients and de-glaze the pan and reduce.
Add the chicken mixture and serve over the steam the grated cauliflower
Number of Servings: 6
Recipe submitted by SparkPeople user DUKKIE.
Saute onions, garlic, carrot and chicken in olive oil using a large wok or frying pan.
Cook until chicken mixture is cooked and onions are clear.
Place the chicken mixture aside in a bowl.
In the same saute pan, mix the sauce ingredients and de-glaze the pan and reduce.
Add the chicken mixture and serve over the steam the grated cauliflower
Number of Servings: 6
Recipe submitted by SparkPeople user DUKKIE.
Nutritional Info Amount Per Serving
- Calories: 201.0
- Total Fat: 5.4 g
- Cholesterol: 38.3 mg
- Sodium: 755.5 mg
- Total Carbs: 19.2 g
- Dietary Fiber: 6.7 g
- Protein: 20.8 g
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