Chicken Curry-all Recipies
- Number of Servings: 4
Ingredients
Heat the oil in a skillet over medium heat. Stir in the onion and garlic, and cook until tender. Mix in the chicken, and cook 10 minutes, or until juices run clear.
Mix the potato, curry powder and salt into the skillet. Pour in the coconut milk and chicken stock. Season with salt and pepper. Reduce heat to low. Continue cooking, stirring occasionally, 30 minutes.
Serving Size: 1/4 total recipe
Number of Servings: 4
Recipe submitted by SparkPeople user CDALLURA.
2 tablespoons vegetable oil 1 white onion, chopped 2 cloves garlic, crushed 1 pound skinless, boneless chicken breast halves - chopped 1 small head cauliflower, chopped 2 1/2 tablespoons yellow curry powder 1 teaspoon garlic salt 1 (14 ounce) can unsweetened coconut milk 1/3 cup chicken stock salt and pepper to taste
Heat the oil in a skillet over medium heat. Stir in the onion and garlic, and cook until tender. Mix in the chicken, and cook 10 minutes, or until juices run clear.
Mix the potato, curry powder and salt into the skillet. Pour in the coconut milk and chicken stock. Season with salt and pepper. Reduce heat to low. Continue cooking, stirring occasionally, 30 minutes.
Serving Size: 1/4 total recipe
Number of Servings: 4
Recipe submitted by SparkPeople user CDALLURA.
Nutritional Info Amount Per Serving
- Calories: 323.8
- Total Fat: 13.9 g
- Cholesterol: 44.9 mg
- Sodium: 965.3 mg
- Total Carbs: 28.5 g
- Dietary Fiber: 4.7 g
- Protein: 19.7 g
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