Curried Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 whole chicken, skinned and cut up into serving size pieces.Freshly ground pepperAHA herb mix (see directions for recipe)1 TBSP butter or oil1 large onion, finely chopped (3/4 cup)1/2 cup chopped celery2 TBSP curry powder1 bay leaf1 large apple, chopped1 medium banana, chopped2 tsp tomato paste1 1/2 cups salt free chicken broth1/2 cup skim or 1% milk
The first time you make this you must you make a spice blend to season the chicken. It is a salt free seasoning put out by the American Heart Association, called appropriately, AHA. Here's the recipe for AHA:
1/2 tsp cayenne pepper
1 TBSP garlic powder
1 tsp each of the following: basil, thyme, parsley, savory, mace, onion powder, black pepper and sage.
Put all ingredients in a blender jar and blend at high speed until they are ground.
Season chicken with pepper and AHA.
In heavy pan with a cover, heat butter or olive oil and lightly brown chicken on both sides.
Add onions and garlic and cook a few minutes.
Sprinkle contents with curry powder and add bay leaf, apple and banana. Cook 5 minutes.
Stir in tomato paste and chicken broth; bring to a boil, reduce heat, cover the skillet and cook chicken for 15 minutes or until tender. Remove chicken from skillet and set it aside to keep it warm. Remove bay leaf and discard it. In a blender or food processor puree remaining contents of skillet.
Return puree to skillet, stir in the milk and add the chicken. Bring sauce just to boil. Serve with brown rice.
Number of Servings: 6
Recipe submitted by SparkPeople user JPTOWNSEND.
1/2 tsp cayenne pepper
1 TBSP garlic powder
1 tsp each of the following: basil, thyme, parsley, savory, mace, onion powder, black pepper and sage.
Put all ingredients in a blender jar and blend at high speed until they are ground.
Season chicken with pepper and AHA.
In heavy pan with a cover, heat butter or olive oil and lightly brown chicken on both sides.
Add onions and garlic and cook a few minutes.
Sprinkle contents with curry powder and add bay leaf, apple and banana. Cook 5 minutes.
Stir in tomato paste and chicken broth; bring to a boil, reduce heat, cover the skillet and cook chicken for 15 minutes or until tender. Remove chicken from skillet and set it aside to keep it warm. Remove bay leaf and discard it. In a blender or food processor puree remaining contents of skillet.
Return puree to skillet, stir in the milk and add the chicken. Bring sauce just to boil. Serve with brown rice.
Number of Servings: 6
Recipe submitted by SparkPeople user JPTOWNSEND.
Nutritional Info Amount Per Serving
- Calories: 199.5
- Total Fat: 5.2 g
- Cholesterol: 69.5 mg
- Sodium: 150.4 mg
- Total Carbs: 16.1 g
- Dietary Fiber: 3.1 g
- Protein: 22.4 g
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