Chicken Korma Curry Stir Fry with Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
18 oz boneless, skinless chicken breast, 1 inch chunks 1 20 oz bag Great Value Sugar Snap Stir-Fry vegetables1 15 oz jar Patak's Korma Curry Simmer Sauce 5 cups cooked brown rice2 tbsp Olive Oil
1. In a large wok heat up olive oil. Add the cut up chicken and cook until almost done.
2. Add the stir fry vegetables and cover. Cook for about 5 minutes.
3. Add Korma curry sauce and let simmer for about 5 more minutes.
4. Add cooked rice, cover and cook until rice is warmed.
6 two cup servings.
Serving Size: 6 2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user DAVENOHE.
2. Add the stir fry vegetables and cover. Cook for about 5 minutes.
3. Add Korma curry sauce and let simmer for about 5 more minutes.
4. Add cooked rice, cover and cook until rice is warmed.
6 two cup servings.
Serving Size: 6 2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user DAVENOHE.
Nutritional Info Amount Per Serving
- Calories: 445.6
- Total Fat: 16.2 g
- Cholesterol: 51.1 mg
- Sodium: 365.0 mg
- Total Carbs: 52.9 g
- Dietary Fiber: 6.5 g
- Protein: 23.4 g
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