Vegetable and Chicken Curry

Name: Vegetable and Chicken Curry Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8
Ingredients: 4 tbsp Canola Oil; 12 serving Chicken-Perdue Boneless Skinless Chicken Breast 4oz; 2 cup Cauliflower raw; 1 cup chopped Onions raw; 1 cup chopped Peppers sweet red fresh; 1.5 cup cubes Eggplant fresh; 2 cup Green Beans (snap); 1 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can); 6 tsp Ginger Root; 4 clove Garlic

Minutes to Prepare: 30
Minutes to Cook: 30

Number of Servings: 8

Ingredients

4 tbsp Canola Oil 12 serving Chicken-Perdue Boneless Skinless Chicken Breast, 4oz 2 cup Cauliflower, raw 1 cup, chopped Onions, raw 1 cup, chopped Peppers, sweet, red, fresh 1.5 cup, cubes Eggplant, fresh 2 cup Green Beans (snap) 1 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can) 6 tsp Ginger Root 4 clove Garlic

Directions

Ahead of time roast cauliflower, eggplant, and peppers, blanch cut up green beans. Cut up chicken into 1 inch pieces and brown in half the oil. Remove and saute the onion in the rest of the oil adding the ginger, garlic and curry powder at end. Add 1 cup of chicken stock to pot and cook on high pressure for 5 minutes. Add veggies and coconut milk to pot and simmer for 5 more minutes.

Serving Size: 8

Number of Servings: 8

Recipe submitted by SparkPeople user MEREGCARR.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving