My Chicken Curry
- Number of Servings: 6
Ingredients
2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks 1 teaspoon salt and pepper, or to taste 1 1/2 tablespoons olive oil 2 tablespoons curry powder 1/2 onion, thinly sliced 2 cloves garlic, crushed 1 (14 ounce) can coconut milk 3 Fresh Tomatoes1/4 cup tomato paste4 ounces water2 tablespoons sugar1 cup fresh cauliflower*1 medium red pepper*1 medium yellow pepper** or vegetables of your choice
Season chicken pieces with salt and pepper.
Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more.
Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
Pour coconut milk, tomatoes, tomato paste, and sugar into the pan, and stir to combine. Add fresh vegetables. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user CEYLONDON.
Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more.
Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
Pour coconut milk, tomatoes, tomato paste, and sugar into the pan, and stir to combine. Add fresh vegetables. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user CEYLONDON.
Nutritional Info Amount Per Serving
- Calories: 385.7
- Total Fat: 20.1 g
- Cholesterol: 91.3 mg
- Sodium: 597.9 mg
- Total Carbs: 13.6 g
- Dietary Fiber: 3.3 g
- Protein: 40.0 g
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