Chicken Curry in a Hurry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
4 medium potatoes,peeled and cut into bite sized pieces8 carrots, peeled and sliced1 large onion2 teaspoon minced garlic 1/2 teaspoon chopped ginger root2 tablespoons vegetable oil4 skinless boneless chicken breast halves, cut into 1-inch pieces2 tablespoon Patak's Curry Paste1 (14-ounce) can chicken broth1 cup frozen peas, thawedsalt, to taste
In separate pans, boil carrots and potatoes until tender.
In skillet, heat oil. Add onion, garlic and ginger root. Cook until tender. Add Chicken and cook until done.
Add curry paste to chicken. Mix well. Add chicken broth.
Drain carrots and potatoes, pouring the hot water over the peas in a colander to warm them. Drain well. Add potatoes, carrots and peas to chicken mixture. Bring to a boil then turn down heat and simmer for a few minutes to all flavors to blend.
Serve over rice. Makes about 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user NPAUL929.
In skillet, heat oil. Add onion, garlic and ginger root. Cook until tender. Add Chicken and cook until done.
Add curry paste to chicken. Mix well. Add chicken broth.
Drain carrots and potatoes, pouring the hot water over the peas in a colander to warm them. Drain well. Add potatoes, carrots and peas to chicken mixture. Bring to a boil then turn down heat and simmer for a few minutes to all flavors to blend.
Serve over rice. Makes about 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user NPAUL929.
Nutritional Info Amount Per Serving
- Calories: 332.9
- Total Fat: 8.8 g
- Cholesterol: 45.6 mg
- Sodium: 461.3 mg
- Total Carbs: 39.7 g
- Dietary Fiber: 7.5 g
- Protein: 24.2 g
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