Chicken and egg curry
- Number of Servings: 2
Ingredients
Chicken Breast (cooked), no skin, 80 grams (remove) Egg White (Naturegg Simply Egg Whites) 0.5 cup (remove) Curry powder, 3 tbsp (remove) *Dried Onion Flakes, 2 tbsp (remove) Ginger Root, 3 tsp (remove) Tomato paste, Hunts, 2 tbsp (remove) Cauliflower, cooked, 1 cup (1" pieces) (remove) Peas and carrots, frozen, 0.25 cup (remove) Yellow Sweet Corn, Frozen, 0.25 cup kernels (remove) Mango Chutney (Sharwoods), 1 tbsp (remove) Lime Juice, 0.062 cup (remove)
Cook the chicken. Poach the egg whites in 2 poaching cups. Cook the vegetables. Combine all the other ingredients with 1/2 cup water and bring to a boil. Simmer gently until thick. Add the cooked ingredients and serve.
Serving Size: Makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user LESLEY210.
Serving Size: Makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user LESLEY210.
Nutritional Info Amount Per Serving
- Calories: 212.2
- Total Fat: 2.9 g
- Cholesterol: 24.8 mg
- Sodium: 162.2 mg
- Total Carbs: 29.5 g
- Dietary Fiber: 7.2 g
- Protein: 20.3 g
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