Chicken Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 Chicken Breasts1 14oz can of tomatoesLemon Juice (optional)2 teaspoons cilantro6 level teaspoons of all purpose flour2 teaspoons Curry Powder2 teaspoons Chili Powder1 teaspoon Cayenne Pepper1 teaspoon Onion Powder1 teaspoon Garlic Powder/Salt0.5 tablespoon Vegetable Oil1 cup water2 cups uncooked brown rice
1. Cook rice as directed on package.
2. Put vegetable oil in a pan place on low heat.
3. Cut chicken into bite size chunks and add to the pan along with the garlic and onion powder.
4. In a seperate bowl combine flour, curry powder, chili powder, cayenne pepper and cilantro.
5. Once chicken is almost cooked add the flour/spice mixture to the pan. (it will create a think paste) cook for about 2 minutes.
6. Add the water to the pan and mix until a smooth sauce has formed. Simmer for about 3-5minutes.
7. Add in canned tomatoes and lemon juice to the pan. Stir in well and continue to simmer for about 10 minutes.
Serve with rice.
Serving Size: Makes 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user ENGLAND1987.
2. Put vegetable oil in a pan place on low heat.
3. Cut chicken into bite size chunks and add to the pan along with the garlic and onion powder.
4. In a seperate bowl combine flour, curry powder, chili powder, cayenne pepper and cilantro.
5. Once chicken is almost cooked add the flour/spice mixture to the pan. (it will create a think paste) cook for about 2 minutes.
6. Add the water to the pan and mix until a smooth sauce has formed. Simmer for about 3-5minutes.
7. Add in canned tomatoes and lemon juice to the pan. Stir in well and continue to simmer for about 10 minutes.
Serve with rice.
Serving Size: Makes 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user ENGLAND1987.
Nutritional Info Amount Per Serving
- Calories: 290.0
- Total Fat: 4.6 g
- Cholesterol: 68.4 mg
- Sodium: 158.6 mg
- Total Carbs: 30.1 g
- Dietary Fiber: 3.3 g
- Protein: 31.1 g
Member Reviews