Chicken Curry - Using Spices and Mix
- Number of Servings: 10
Ingredients
Curry PowderOnion FlakesCayenne PepperDried ParsleyChili Powder1 lb Chicken Breast1-2 tbsp Pan Greaser (I use Olive Oil)1 large, or 2-3 small or medium, onions2-3 Green Peppers, cut into strips1 package baby carrots, smallest you can find3 Red Apples1 package Golden Curry Sauce Mix2 cups hot water.- Cookware -Storage ContainerWooden SpoonPot or Pan big enough to handle all the ingredients. (I switch between a wok and a large pot.)- Alternatively: Pan for cooking the onions and chicken, and a pot for holding it all in.Serving Spoon
Preparation:
- Pull out Storage Container. Line bottom with curry powder and other ingredients you desire.
- Take chicken out of store's packaging. Put in storage container. Cover with Curry, Cayenne, Chili Powders, Onion Flakes, and Dried Parsley. Use amounts to your taste. Omit or add other flavors to your taste.
- Give container a good shake, trying to coat chicken, though not necessary. Puncturing the chicken with a knife may aid.
- Stick chicken in the fridge for 3 - 12 hours. Or, if pre-planning this meal, up to 1 week ahead in the freezer.
Before you begin cooking:
- Pull out chicken. Dice into bite-sized cubes.
- Cut up Green Peppers into Strips.
- Dice or Cut into strips, the onions.
- If baby carrots require more than one bite to eat whole, cut them into halves.
- Dice up apples. If afraid of browning, douse with a bit of lemon juice.
Cooking:
- Grease your pan. Put it on medium high heat.
- When pan is hot, toss in diced onion. Stir in heat for a minute, then toss in chicken.
- Wait until chicken is white, then add in carrots and peppers.
-- NOTE: If you have excess oil or grease in your pan for whatever reason, drain it before adding the vegetables.
- Pour in 2 cups hot water. Add additional water until water line is about even with the vegetables.
- Wait until it boils, then bring to a simmer, cover and let sit for 10 minutes, stirring occasionally.
-- NOTE: If you're cooking rice with this dish, now would be a good time to start it.
- After 10 minutes, bring heat up again to medium, add apples, and Curry Sauce mix. Bring it back to simmer, and stir occasionally for 10 minutes.
- Serve over rice.
--- Usually enough for 10 servings.
**
-- If the sauce is not thick enough to your liking, thicken it by mixing 1 cup hot water with 1 tbsp cornstarch.--
-- If the flavor is not to your liking, try spicing it up with either chicken bouillon, or, to some of my family's liking, 3 tbsps soy sauce.--
Number of Servings: 10
Recipe submitted by SparkPeople user SHINAKO.
- Pull out Storage Container. Line bottom with curry powder and other ingredients you desire.
- Take chicken out of store's packaging. Put in storage container. Cover with Curry, Cayenne, Chili Powders, Onion Flakes, and Dried Parsley. Use amounts to your taste. Omit or add other flavors to your taste.
- Give container a good shake, trying to coat chicken, though not necessary. Puncturing the chicken with a knife may aid.
- Stick chicken in the fridge for 3 - 12 hours. Or, if pre-planning this meal, up to 1 week ahead in the freezer.
Before you begin cooking:
- Pull out chicken. Dice into bite-sized cubes.
- Cut up Green Peppers into Strips.
- Dice or Cut into strips, the onions.
- If baby carrots require more than one bite to eat whole, cut them into halves.
- Dice up apples. If afraid of browning, douse with a bit of lemon juice.
Cooking:
- Grease your pan. Put it on medium high heat.
- When pan is hot, toss in diced onion. Stir in heat for a minute, then toss in chicken.
- Wait until chicken is white, then add in carrots and peppers.
-- NOTE: If you have excess oil or grease in your pan for whatever reason, drain it before adding the vegetables.
- Pour in 2 cups hot water. Add additional water until water line is about even with the vegetables.
- Wait until it boils, then bring to a simmer, cover and let sit for 10 minutes, stirring occasionally.
-- NOTE: If you're cooking rice with this dish, now would be a good time to start it.
- After 10 minutes, bring heat up again to medium, add apples, and Curry Sauce mix. Bring it back to simmer, and stir occasionally for 10 minutes.
- Serve over rice.
--- Usually enough for 10 servings.
**
-- If the sauce is not thick enough to your liking, thicken it by mixing 1 cup hot water with 1 tbsp cornstarch.--
-- If the flavor is not to your liking, try spicing it up with either chicken bouillon, or, to some of my family's liking, 3 tbsps soy sauce.--
Number of Servings: 10
Recipe submitted by SparkPeople user SHINAKO.
Nutritional Info Amount Per Serving
- Calories: 251.1
- Total Fat: 8.5 g
- Cholesterol: 54.8 mg
- Sodium: 497.8 mg
- Total Carbs: 19.5 g
- Dietary Fiber: 4.4 g
- Protein: 23.8 g
Member Reviews