Curried Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
- Chicken Breast (cooked), no skin, roasted, 1 unit (yield from 1 lb ready-to-cook- Garlic, 1 or 2- Onions, 1 large- Bell peppers (Green, Red, Yellow, Orange), 1 cup- Butter, 2 tbsp- Salt, 2 tbsp- Tomato Paste, 1 can (6 oz) - Curry powder, 2 tbsp.- Chili powder, 2 tsp - Coconut Milk (Silk), 1 cup - Granulated Sugar, 4 tsp**Serve with Roti or celery and carrots** (Roti recipe not added in the nutritional information for this curried chicken recipe.)Roti Recipe:- 3 cups Wheat flour- 1 cup water (additional water may be needed. At your own discretion)- 2 tbsp oil
- Chop desired amount of chicken into small cubes or strips and marinate with finely chopped garlic and 1 tbsp butter (until chicken is fully cooked through).
- Sautee 1 finely chopped onion, 1 tbsp butter, 2 tsps. chili powder, 1/2 cup of diced or chopped bell peppers (this was an addition that my family has added to the original recipe that gives extra flavor) on medium heat.
- Add chicken cubes, 2 tbsp of salt, and 2 tbsp of curry powder to the pan of sautéed vegetables.
- Next, add 1 can of tomato paste (6 oz.) and 1 cup of coconut milk.
- Last, add 4 tbsp of sugar to cut the taste of the tomato paste and add extra flavor.
- Cook this mixture, simmering on low heat, for 30 minutes (uncovered).
- Enjoy! Make wheat roti and/or use celery and carrots for dipping with your curry. This recipe also works great with a side salad of your choice.
Serving Size: 8 servings (3/4 or 1 cup depending on your preference)
Number of Servings: 8
Recipe submitted by SparkPeople user PEBBLEROW.
- Sautee 1 finely chopped onion, 1 tbsp butter, 2 tsps. chili powder, 1/2 cup of diced or chopped bell peppers (this was an addition that my family has added to the original recipe that gives extra flavor) on medium heat.
- Add chicken cubes, 2 tbsp of salt, and 2 tbsp of curry powder to the pan of sautéed vegetables.
- Next, add 1 can of tomato paste (6 oz.) and 1 cup of coconut milk.
- Last, add 4 tbsp of sugar to cut the taste of the tomato paste and add extra flavor.
- Cook this mixture, simmering on low heat, for 30 minutes (uncovered).
- Enjoy! Make wheat roti and/or use celery and carrots for dipping with your curry. This recipe also works great with a side salad of your choice.
Serving Size: 8 servings (3/4 or 1 cup depending on your preference)
Number of Servings: 8
Recipe submitted by SparkPeople user PEBBLEROW.
Nutritional Info Amount Per Serving
- Calories: 91.3
- Total Fat: 4.4 g
- Cholesterol: 13.3 mg
- Sodium: 1,949.1 mg
- Total Carbs: 11.2 g
- Dietary Fiber: 2.2 g
- Protein: 3.8 g
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