Vindaloo Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Boneless Skinless Chicken Breast, 16 ozZucchini, 1 cup, slicedSummer Squash, 1 cup, slicedOnions, raw, 1 cup, choppedEggplant, fresh, 1 cup, cubesGreen Beans (snap), 1 cupCauliflower, raw, 1 cupRed Ripe Tomatoes, 1 large whole (3" dia)Half and Half Cream, 2 tbspChicken Broth, 1 cup (8 fl oz)Salt, 1 tspSweet peppers (bell), 1 cup, choppedcurry paste, 2 serving*Campbell's Turkey Gravy, 1 cup
Pat chicken breast dry and season with salt and pepper. Cook chicken in chicken broth in a large skillet with a lid on until meat reaches 165 on meat thermometer. While chicken cooks, wash and prep the vegetables into equal size pieces and mix gravy according to package instructions. When chicken is cooked, remove it from pan and pour in gravy, scraping bottom of skillet to deglaze. Add in all vegetables except tomatoes and cook covered on medium until tender-crisp, stirring often. Shred chicken with a fork, mix half and half, chopped tomatoes and chicken into vegetable mix and heat through. Serve over rice and with a pompadum.
Serving Size: 4 servings
Number of Servings: 6
Recipe submitted by SparkPeople user MISJOSIE.
Serving Size: 4 servings
Number of Servings: 6
Recipe submitted by SparkPeople user MISJOSIE.
Nutritional Info Amount Per Serving
- Calories: 143.8
- Total Fat: 2.3 g
- Cholesterol: 39.4 mg
- Sodium: 961.7 mg
- Total Carbs: 12.8 g
- Dietary Fiber: 3.4 g
- Protein: 18.4 g
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