Sheila's Chicken Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 lb. boneless,skinless chicken breasts cut in 1 in. cubes1 teaspoon salt1 teaspoon pepper2 teaspoons olive oil1 cup chopped onion1 cup chopped celery2 teaspoons minced garlic (or 1 clove)2 tablespoons arrowroot (thickener)1 cup gluten free soy sauce (optional)1 teaspoon curry powder1 tablespoon tumeric1 teaspoon cayenne
Salt and pepper cubed chicken. Use cooking spray on non-stick skillet and add 1 tablespoon olive oil . Then brown chicken in pan stirring frequently for about 4 minutes on high heat until chicken is no longer pink. Reduce heat to medium and add 1 teaspoon olive oil to pan. Add onion, celery and garlic. Add broth and cook stirring constantly for about 4 minutes. Add arrowroot thickener and keep stirring for another 4 minutes until thickened and well blended. Stir in tomatoes, soy sauce (optional) curry, tumeric, and cayenne and simmer for 3 minutes until flavors are blended. Add additional curry powder if desired. Serve over jasmine or brown rice.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user LEANGIRL22.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user LEANGIRL22.
Nutritional Info Amount Per Serving
- Calories: 249.8
- Total Fat: 11.3 g
- Cholesterol: 66.3 mg
- Sodium: 662.2 mg
- Total Carbs: 10.9 g
- Dietary Fiber: 2.7 g
- Protein: 26.5 g
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