Sheilas Special Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
241 g chicken breast strips, diced. (this was one pack)1 medium onion (mines was 165g) diced700g semi skimmed milk 2% fat (you could use less milk but i like gravy!)1 bag of boil in the bag rice (will be halved portion)100g sweet chilli dipping sauce1 green/red pepper diced (mines was 15g for calcs)small tin of diced pineapples (mines was 113 cals)1 tbsp garlic salt4 tsp curry powder1 tbsp olive oil
1 take the chicken strips and brown them in a wok with the olive oil and the onions.
2 Once browned add the curry powder and the garlic salt and stir.
3 add the sweet chilli dipping sauce (and if your using the peanut butter add this now too) Stir until the peanut butter dissolves into the sweet chilli sauce.
4 now gradually pour in the milk. you may find you dont need as much as 700g but we like to use that much as the sauce is gorgeous.
5 add diced pepper (or any other vegetable you want, good to experiment here) and the whole of the tin of pineapple including the juice. stir well to prevent curdling.
6 When the mixture is combined leave over a medium heat stirring occasionally for approx 30 mins. This will allow the milk to absorb the flavour and also to thicken.
7 whilst this is cooking place the boil in the bag rice in a pot of water until it is fully cooked and fluffy.
8 Serve. YUM!!
Serving Size: makes 2 generous servings of curry.
Number of Servings: 2
Recipe submitted by SparkPeople user SKIPPY1311.
2 Once browned add the curry powder and the garlic salt and stir.
3 add the sweet chilli dipping sauce (and if your using the peanut butter add this now too) Stir until the peanut butter dissolves into the sweet chilli sauce.
4 now gradually pour in the milk. you may find you dont need as much as 700g but we like to use that much as the sauce is gorgeous.
5 add diced pepper (or any other vegetable you want, good to experiment here) and the whole of the tin of pineapple including the juice. stir well to prevent curdling.
6 When the mixture is combined leave over a medium heat stirring occasionally for approx 30 mins. This will allow the milk to absorb the flavour and also to thicken.
7 whilst this is cooking place the boil in the bag rice in a pot of water until it is fully cooked and fluffy.
8 Serve. YUM!!
Serving Size: makes 2 generous servings of curry.
Number of Servings: 2
Recipe submitted by SparkPeople user SKIPPY1311.
Nutritional Info Amount Per Serving
- Calories: 518.5
- Total Fat: 8.2 g
- Cholesterol: 34.3 mg
- Sodium: 44.2 mg
- Total Carbs: 12.5 g
- Dietary Fiber: 3.2 g
- Protein: 15.8 g
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