Chicken and vegetable curry
- Number of Servings: 2
Ingredients
1 cloves Garlic 1 tsp Ginger Root 1 tbsp Sharwood's Bombay Club Mango Chutney 10 gram(s) Dried Chopped Onion (1 Tbsp) 2 tbsp Curry powder 1 tbsp Heinz Low Sodium Ketchup (by LESLEY210) 1.5 cup Mixed vegetables, Western family, can=398ml 3.7 oz *Chicken Breast (raw, boneless, skinless) (by DEGREENIA)
Cut the chicken into cubes. Drain and rinse the vegetables. Place everything in a medium pot and simmer 20 min.
Serving Size: Serves 2
Serving Size: Serves 2
Nutritional Info Amount Per Serving
- Calories: 170.0
- Total Fat: 1.4 g
- Cholesterol: 29.6 mg
- Sodium: 501.4 mg
- Total Carbs: 24.4 g
- Dietary Fiber: 5.6 g
- Protein: 15.0 g
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