Curried Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 TBSP Canola Oil1 chicken breast chopped into bite sized pieces1 can lite coconut milk1 bag frozen peas and corn (12 oz)1 red potato peeled & cut into bite size pieces1 yam or sweet potatopeeled & cut into bite size pieces1/2 an onion choppedCumin powderCardamonCinnamonCorianderTurmericCayenneSalt
Cut up the necessary items
Using a dutch oven or similar pan with lid
-heat the oil
add the onions and garlic and cook until fragrant
add desired curry spices (my daughter uses about 2 TBSP curry powder and 1/2 tsp cayenne - I was out of curry powder so I eyeballed a combination of the ones listed)
add a bit of water to get the spices to dissolve (about 1/4 cup)
add the potatoes and stir to coat with the spices
add the chicken, stir to coat
add the can of coconut milk and then fill can with water and add that too
Bring to a boil, stirring occassionally
lower heat to a simmer, cover and cook until potatoes are tender, about 10 minutes or so
add the bag of frozen peas and carrots & continue to simmer until they are heated thru
serve with Brown Rice, Couscous or Quinoa
Serving Size: 1/4 of the batch
Number of Servings: 4
Recipe submitted by SparkPeople user TXJONE9.
Using a dutch oven or similar pan with lid
-heat the oil
add the onions and garlic and cook until fragrant
add desired curry spices (my daughter uses about 2 TBSP curry powder and 1/2 tsp cayenne - I was out of curry powder so I eyeballed a combination of the ones listed)
add a bit of water to get the spices to dissolve (about 1/4 cup)
add the potatoes and stir to coat with the spices
add the chicken, stir to coat
add the can of coconut milk and then fill can with water and add that too
Bring to a boil, stirring occassionally
lower heat to a simmer, cover and cook until potatoes are tender, about 10 minutes or so
add the bag of frozen peas and carrots & continue to simmer until they are heated thru
serve with Brown Rice, Couscous or Quinoa
Serving Size: 1/4 of the batch
Number of Servings: 4
Recipe submitted by SparkPeople user TXJONE9.
Nutritional Info Amount Per Serving
- Calories: 298.6
- Total Fat: 10.6 g
- Cholesterol: 36.2 mg
- Sodium: 125.7 mg
- Total Carbs: 30.4 g
- Dietary Fiber: 4.8 g
- Protein: 19.2 g
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