Competitor's Chicken Curry
- Number of Servings: 4
Ingredients
1 lb boneless, skinless chicken breasts, trimmed of visible fat and cut into 1 inch cubesSalt, to tasteGround black pepper, to taste2 tsp EVO1/4 cup chopped onion1/4 cup chopped celery2 cloves garlic, minced2 tbsp whole-grain oat flour1 cup low-sodium chicken broth1/2 cup canned no-salt-added diced tomatoes in juice1/2 tsp worcestershire sauce1/2 to 1 tsp curry powder, to taste1/8 tsp cayenne1/4 cup chopped fresh cilantro leaves
Season the chicken with salt and black pepper.
Set a medium nonstick skillet over medium-high heat until a spritz of water sizzles on it. Add 1 tsp oil to the pan. Scatter the chicken pieces in the pan. Cook, stirring frequently, for 3-5 minutes, or until the chicken cubes are browned. Cook, lowering the heat slightly if needed, for 2-4 minutes, or until the chicken is no longer pink. Transfer the chicken to a plate. Set aside.
Reduce the heat to medium. Add the remaining 1 tsp of oil to pan. Add the onion, celery and garlic. Cook, stirring occasionally, for about 5 minutes, or until just starting to brown. Stir in the flour until well combined. Add the broth. Cook, stirring constantly, for 4-5 minutes, or until thickened. Stir in the tomatoes, Worcestershire sauce, 1/2 tsp curry powder, cayenne, and the reserved chicken. Simmer for 2-3 minutes for the flavors to blend. Taste and add up to 1/2 tsp more curry powder, if desired. Turn off the heat and stir in cilantro.
Serve immediately.
Tastes great when served over brown rice.
Serving Size: Serves 4 (4 oz chicken per serving)
Number of Servings: 4
Recipe submitted by SparkPeople user JPUFFETT.
Set a medium nonstick skillet over medium-high heat until a spritz of water sizzles on it. Add 1 tsp oil to the pan. Scatter the chicken pieces in the pan. Cook, stirring frequently, for 3-5 minutes, or until the chicken cubes are browned. Cook, lowering the heat slightly if needed, for 2-4 minutes, or until the chicken is no longer pink. Transfer the chicken to a plate. Set aside.
Reduce the heat to medium. Add the remaining 1 tsp of oil to pan. Add the onion, celery and garlic. Cook, stirring occasionally, for about 5 minutes, or until just starting to brown. Stir in the flour until well combined. Add the broth. Cook, stirring constantly, for 4-5 minutes, or until thickened. Stir in the tomatoes, Worcestershire sauce, 1/2 tsp curry powder, cayenne, and the reserved chicken. Simmer for 2-3 minutes for the flavors to blend. Taste and add up to 1/2 tsp more curry powder, if desired. Turn off the heat and stir in cilantro.
Serve immediately.
Tastes great when served over brown rice.
Serving Size: Serves 4 (4 oz chicken per serving)
Number of Servings: 4
Recipe submitted by SparkPeople user JPUFFETT.
Nutritional Info Amount Per Serving
- Calories: 174.9
- Total Fat: 5.8 g
- Cholesterol: 55.0 mg
- Sodium: 522.0 mg
- Total Carbs: 6.1 g
- Dietary Fiber: 1.5 g
- Protein: 23.6 g
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