Jamaican Chicken Curry
- Number of Servings: 3
Ingredients
2 serving Oil Bertolli Extra Light Olive Oil 1 tbsp 1 pepper Jalapeno Peppers 3 tsp Ginger Root 1.5 tbsp Curry powder 0.50 tsp Ground Coriander (by SMARTIEBEE) .5 large Onions, raw 2 carrot (7-1/2") Carrots, raw 1.5 serving Honey Gold Yukon potatoes 1.65 cup Golden Star Coconut Milk (by YMI0625) 3 serving Chicken-Perdue Boneless Skinless Chicken Breast, 4oz
Heat Oil in large pan over medium-high heat. Sprinkle chicken with salt and pepper. Brown chicken 2 minutes per side. Remove chicken from pan. Add onion and jalapeno to pan; saute 5 minutes or until tender. Add ginger, curry powder and coriander. Cook 1 minute longer. Stir in carrots, potatoes, coconut milk, water and browned chicken. Bring to a boil; reduce heat and simmer partially covered, 20 minutes or until chicken is done and vegetables are tender. Serve over golden raisin-almond rice pilaf.
Serving Size: 3 servings
Number of Servings: 3
Recipe submitted by SparkPeople user EMUMFORD04.
Serving Size: 3 servings
Number of Servings: 3
Recipe submitted by SparkPeople user EMUMFORD04.
Nutritional Info Amount Per Serving
- Calories: 441.4
- Total Fat: 36.6 g
- Cholesterol: 70.0 mg
- Sodium: 455.1 mg
- Total Carbs: 21.5 g
- Dietary Fiber: 4.5 g
- Protein: 26.4 g
Member Reviews