Chicken Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 chicken thighs2 chicken breasts2 Tbsp oil2 chicken bouillon cubes1 med-lg onion, finely chopped2 lg potatoes, diced into 1/2 inch cubes4 med carrots, sliced diagonally2 qts water (to boil potatoes and carrots in)1 tsp salt 1 1/2 cups rice3 cups water3 chicken bouillon cubes1 tsp garlic powder1 Tbsp stick margarine or butter1 15 oz can of coconut milk1/4 cup corn starch
In a large non-stick skillet, place 1 piece of chicken per adult person using 1/2 thighs and 1/2 breasts. Add 2 Tbsp oil and cook over medium heat. Crumble in 2 chicken bouillon cubes. Add onion and stir occasionally.
In a large pot, bring to boil 2 quarts of water. Add 1 tsp salt. Add potatoes and carrots (one carrot per person, and 1/2 a large potato per person). Cook until tender (approx 8 minutes). Drain, but save part of the water.
In a medium pot with a lid over medium heat, add 1 1/2 cups rice, 3 cups water, 3 chicken bouillon cubes, 1 tsp garlic powder, and 1 Tbsp stick margarine or butter. Cover and cook for approx 15 minutes.
When chicken is cooked all the way through, dice into 1/2 inch pieces. Add potatoes and carrots. Add some of the water from the potatoes and carrots until it looks like enough to serve your family. Add 2 Tbsp curry powder, 1 tsp garlic powder, 1 tsp salt and stir.
In a medium bowl, mix coconut milk and corn starch together. Pour into chicken mixture over stove. Stir until desired thickness. Remove from heat.
Serve chicken curry mix over flavored rice. Makes:
6 1/2 cup servings of rice
8 1 cup servings of chicken curry
Number of Servings: 6
Recipe submitted by SparkPeople user ABRAZIER.
In a large pot, bring to boil 2 quarts of water. Add 1 tsp salt. Add potatoes and carrots (one carrot per person, and 1/2 a large potato per person). Cook until tender (approx 8 minutes). Drain, but save part of the water.
In a medium pot with a lid over medium heat, add 1 1/2 cups rice, 3 cups water, 3 chicken bouillon cubes, 1 tsp garlic powder, and 1 Tbsp stick margarine or butter. Cover and cook for approx 15 minutes.
When chicken is cooked all the way through, dice into 1/2 inch pieces. Add potatoes and carrots. Add some of the water from the potatoes and carrots until it looks like enough to serve your family. Add 2 Tbsp curry powder, 1 tsp garlic powder, 1 tsp salt and stir.
In a medium bowl, mix coconut milk and corn starch together. Pour into chicken mixture over stove. Stir until desired thickness. Remove from heat.
Serve chicken curry mix over flavored rice. Makes:
6 1/2 cup servings of rice
8 1 cup servings of chicken curry
Number of Servings: 6
Recipe submitted by SparkPeople user ABRAZIER.
Nutritional Info Amount Per Serving
- Calories: 463.1
- Total Fat: 21.1 g
- Cholesterol: 42.6 mg
- Sodium: 1,518.0 mg
- Total Carbs: 50.4 g
- Dietary Fiber: 5.5 g
- Protein: 20.2 g
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