Chicken with Mild Creamy Curry Sauce
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 2
Ingredients
Chicken Breast, no skin, 2 breast, bone and skin removedSwanson Chicken Broth 99% Fat Free, .25 cup Coconut Milk Light, 4 oz Green Peppers (bell peppers), 1 cup, strips Onions, raw, 1 cup, sliced Mushrooms, fresh, 1 cup, pieces or slices Zucchini, 1 cup, sliced Curry powder, 1 tbsp Garlic powder, 1 tsp Salt, 1 dash Pepper, black, 1 dash Vegetable Marsala Powder, 2 tspTandoori Spice, 1 tsp
Directions
Chop the vegetables (zuchinni / mushrooms / onions / green peppers) and put into a cooking wok. Season with the black pepper, salt and garlic powder. Add a dash of the chicken stock so it doesn't stick to the pan. Whilst this is starting to soften cut the chicken into small chunks peices. Add into the pan the curry powder, 1 tsp of the vegetable marsala powder and the tandoori spice. THen add in the chicken and the remainder of the chicken stock. Put a lid on the wok to cover all ingrediants and turn down to simmer. After approx 5 minutes as it starts to cook off add the coconut milk and stir well so it doesn't seperate. Then add in the additional marsala powder and stir, wait 1 minute for ingrediants to combine and try some of the flavor on the end of a spoon - if you want it a bit spicer add in some extra curry powder to your taste, however we like the sauce extremely mild, so you may prefer some more curry powder added.
Keep simering the sauce for approximately 15 - 20 minutes until the chicken has been fully cooked in the sauce flavor.
It is then ready to serve!
I suggest serving with some brown rice, or a baked potato!

Number of Servings: 2

Recipe submitted by SparkPeople user TORIOARY.
Servings Per Recipe: 2
Nutritional Info Amount Per Serving
  • Calories: 383.1
  • Total Fat: 7.8 g
  • Cholesterol: 136.9 mg
  • Sodium: 301.5 mg
  • Total Carbs: 18.1 g
  • Dietary Fiber: 4.7 g
  • Protein: 58.2 g

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