Curry Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 cooked whole chicken deboned and shredded1 Tbsp cooking oil (your choice)1 small yellow onion, chopped or thinly sliced2 Tbsp Curry powder1/2 C Plain yogurt (Greek yogurt works well)3/4 C Heavy Cream1/2 tsp Kosher Salt1/4 tsp Pepper1 14.5 ounce can petite diced tomatoes, drained2 C White Rice (I like Jasmine Rice cooked with coconut milk)1/4 C Fresh cilantro leaves, roughly choppedFresh Avocado, cubed
If you haven't shredded the chicken do that first. Start rice on stove or in rice cooker. Heat oil in a large skillet over medium heat (not too hot!!). Add onion and cook for approximately 7 minutes. Add Curry, stir for 1 minute. Add yogurt and cream, stir, simmer for approximately 3 minutes (again make sure it is med. heat, not too hot). Stir in salt, pepper, and tomatoes. Once tomatoes are warmed (couple minutes) there are two options:
1) Remove skillet from heat. Divide rice and chicken amoung bowls and top with the sauce, cilantro, and avocado.
2) While still on heat, stir in chicken long enough to warm chicken. Divide rice amoung bowls and top with chicken/ sauce mixture. Add Cilantro and Avocado.
Serving Size: Makes 6-8 servings
Number of Servings: 6
Recipe submitted by SparkPeople user POULSENA.
1) Remove skillet from heat. Divide rice and chicken amoung bowls and top with the sauce, cilantro, and avocado.
2) While still on heat, stir in chicken long enough to warm chicken. Divide rice amoung bowls and top with chicken/ sauce mixture. Add Cilantro and Avocado.
Serving Size: Makes 6-8 servings
Number of Servings: 6
Recipe submitted by SparkPeople user POULSENA.
Nutritional Info Amount Per Serving
- Calories: 433.0
- Total Fat: 20.2 g
- Cholesterol: 144.1 mg
- Sodium: 813.0 mg
- Total Carbs: 23.7 g
- Dietary Fiber: 3.7 g
- Protein: 39.0 g
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