Chicken curry
- Number of Servings: 8
Ingredients
2 lbs boneless chicken breast, chopped1 T olive oil2 chopped yellow onions3 stalks chopped celery1 T curry powder (or more to taste. Add cumin or chili powder depending on how spicy you like it)1 cup nonfat greek yogurt1.5 cups skim milk2 14 oz cans diced tomatoes 2 cups uncooked basmati brown rice1/2 cup chopped cilantro
Prepare rice according to directions, set aside.
Saute, chicken, onions and celery in oil in the bottom of dutch oven, until chicken is cooked through. Sprinkle with curry powder and cook for 2 more minutes. Add yogurt, skim milk and tomatoes, heat until bubbly. Stir in cilantro at end. Serve over rice.
Serving Size: makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user THELMALMF3B.
Saute, chicken, onions and celery in oil in the bottom of dutch oven, until chicken is cooked through. Sprinkle with curry powder and cook for 2 more minutes. Add yogurt, skim milk and tomatoes, heat until bubbly. Stir in cilantro at end. Serve over rice.
Serving Size: makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user THELMALMF3B.
Nutritional Info Amount Per Serving
- Calories: 396.2
- Total Fat: 6.5 g
- Cholesterol: 65.9 mg
- Sodium: 223.0 mg
- Total Carbs: 49.4 g
- Dietary Fiber: 1.6 g
- Protein: 35.0 g
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