Indian Chicken Curry with Veggies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
12 oz Frozen green peas 1/2 lb Carrots, cooked 1 cup Onions, yellow sauteed 8 oz Red Ripe Tomatoes 6 cloves Garlic 2 Tbsp Ginger Root 24 oz Tyson boneless, skinless chicken breast 2 cups Fresh Green Beans 1 tbsp Ghee
Sautee onions with ghee in a pan on medium low heat.
Add grated garlic and ginger
Add spices as you like (dhania powder, garam masala, turmeric, chili powder, cumin, paprika, pepper, etc.) Stir frquestly to prevent burning the spices.
Add cubed chicken breast and stir until combined.
Add pureed tomato and simmer until chicken is cooked.
Add frozen peas.
Add roasted carrots and pre-cooked green beans.
Add salt to taste.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user RAIMYFOUTCH.
Add grated garlic and ginger
Add spices as you like (dhania powder, garam masala, turmeric, chili powder, cumin, paprika, pepper, etc.) Stir frquestly to prevent burning the spices.
Add cubed chicken breast and stir until combined.
Add pureed tomato and simmer until chicken is cooked.
Add frozen peas.
Add roasted carrots and pre-cooked green beans.
Add salt to taste.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user RAIMYFOUTCH.
Nutritional Info Amount Per Serving
- Calories: 249.9
- Total Fat: 6.6 g
- Cholesterol: 70.8 mg
- Sodium: 263.4 mg
- Total Carbs: 20.7 g
- Dietary Fiber: 7.6 g
- Protein: 28.2 g
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