Chicken Eggplant Curry w/ cabbage and zuccini
- Number of Servings: 6
Ingredients
12 ounces Chicken Breast (cooked), no skin, roasted 4 cup, cubes Eggplant, fresh 3 cup Zuccini Squash 2 cup, chopped Cabbage, fresh 4 serving Green Onion (fresh-1 stalk) 4 tbsp Extra Virgin Olive Oil 2 clove Garlic 56 gram(s) Madras Curry Powder (by IVYLAROCQUE) 1 tbsp Pepper, black 3 tsp Garlic Salt 2 cup (8 fl oz) Water, tap 2 tbsp *Flax Seed
Sauté chicken with curry powder, salt, pepper, and chopped garlic and onions in 2 tbsp. olive oil. Add cubed eggplant, sliced zucchini, and chopped cabbage, last 2 tbsp. oil, and water. Bring to boil then, then simmer for 45 min.
Serving Size: Makes 6 2-cup servings
Serving Size: Makes 6 2-cup servings
Nutritional Info Amount Per Serving
- Calories: 238.8
- Total Fat: 12.5 g
- Cholesterol: 35.1 mg
- Sodium: 848.3 mg
- Total Carbs: 15.1 g
- Dietary Fiber: 7.6 g
- Protein: 16.8 g
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