Anti-Inflammatory Curry
- Number of Servings: 1
Ingredients
1-3 cloves of garlic minced1/2 c chopped broccoli1/2 c snow peas1 green onion slicedsea salt and pepper to taste1 red bell pepper sliced1.5 tsp curry powder2 T chopped cashews.5 tsp peeled and minced fresh ginger1 small jalapeno pepper minced1 tsp EVOO4 OZ boneless, skinless chicken breast, cut into bite sized pieces.5 c chicken broth (or vegetable stock) if necessary for moisture1/2 c. cooked brown basmati rice
1. Combine the garlic, broccoli, snow peas, green onion, salt and pepper, curry powder, cashews, ginger, and jalapeno in a bowl. Mix well and let marinate for 10-30 min.
2. Heat the olive oil in a small skillet over medium heat. Add the chicken and saute until brown.
3. Combine the vegetables and chicken in a large, heavy saucepan. Simmer covered for 10 min or until the chicken is fully cooked, adding the vegetable stock if necessary. Serve over the rice.
Serving Size: 1
Number of Servings: 1
Recipe submitted by SparkPeople user MTSKIER.
2. Heat the olive oil in a small skillet over medium heat. Add the chicken and saute until brown.
3. Combine the vegetables and chicken in a large, heavy saucepan. Simmer covered for 10 min or until the chicken is fully cooked, adding the vegetable stock if necessary. Serve over the rice.
Serving Size: 1
Number of Servings: 1
Recipe submitted by SparkPeople user MTSKIER.
Nutritional Info Amount Per Serving
- Calories: 523.6
- Total Fat: 16.9 g
- Cholesterol: 65.7 mg
- Sodium: 388.7 mg
- Total Carbs: 62.4 g
- Dietary Fiber: 8.5 g
- Protein: 37.6 g
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