chicken and vegetable curry
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
4 chicken breast fillets, cubed1 cup sweet potato in 1 cm cubes1 med aubergine in 1 cm cubes1 zuccini in1 cm cubes1 med onion chopped2/3 cloved garlic cushed1 tblsp curry powder1 tsp each tumeric, ground corriander seed and cumin2/3 cups water
In a non-stick pan spray a little light olive oil spray and fry onions until tender but not brown. add the spices and garlic and cook for 1 minute. Remove from pan. Brown chicken in three batches. Return onions to chicken and add the water. Add all the vegetables and bring to boil, reduce heat, cover and simmer for 2 or more hours. Serve over boiled rice if you wish. Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user CASONEWIE.
Number of Servings: 4
Recipe submitted by SparkPeople user CASONEWIE.
Nutritional Info Amount Per Serving
- Calories: 329.2
- Total Fat: 3.4 g
- Cholesterol: 136.9 mg
- Sodium: 160.7 mg
- Total Carbs: 15.0 g
- Dietary Fiber: 3.8 g
- Protein: 56.2 g
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