Football Saturday Chicken Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 tbsp canola oil 3 skinless, boneless chicken breasts, diced1 large onion, chopped1 carrot, sliced1 granny smith apple, diced3 tbsp all-purpose flour1 tbsp curry powder1 tsp turmeric1 tsp cumin1 tsp ground coriander1/2 tsp ground ginger1/2 tsp salt2 cups 99% fat-free chicken broth1 cup 2% milk12 oz frozen peas1 small box raisins (1 1/2 oz)
Saute chicken in canola oil until cooked through. Add onion, carrot, and apple and saute until slightly soft. Mix flour and spices in small bowl and sprinkle over chicken/vegetable mixture. Add chicken broth and milk gradually, stirring constantly. Bring to a boil, then reduce heat and simmer until sauce reaches desired thickness. Add peas and raisins and simmer for about ten more minutes. Serve over brown rice, if desired.
Serving Size: Makes Eight 1-cup servings
Serving Size: Makes Eight 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 210.2
- Total Fat: 3.7 g
- Cholesterol: 53.8 mg
- Sodium: 285.0 mg
- Total Carbs: 18.7 g
- Dietary Fiber: 3.3 g
- Protein: 24.8 g
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