Curried Chicken with Rice and Vegetables

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4.5 of 5 (4)

Nutritional Info

Servings Per Recipe: 3
Amount Per Serving
Calories: 393.0

Total Fat: 7.5 g
Cholesterol: 97.4 mg
Sodium: 956.8 mg
Total Carbs: 33.8 g
Dietary Fiber: 3.9 g
Protein: 45.7 g

View full nutritional breakdown of Curried Chicken with Rice and Vegetables calories by ingredient

Introduction

Quick and easy chicken curry. Quick and easy chicken curry.

Minutes to Prepare: 10

Minutes to Cook: 30

Number of Servings: 3

Ingredients

A little over a pound of chicken breast

1 c chopped raw onion

1 tbsp EVOO

3 tsp curry powder

0.5 tsp turmeric

1 tsp salt

cayenne pepper to taste (about 1/8 tsp)

dash of black pepper

1 c fat free plain yogurt

1 cup dry white rice

about a half package of frozen mixed vegetables

Directions

Cook rice according to manufacturer's directions. In another pan, heat 1 tbsp EVOO (extra virgin olive oil). In the meantime, cut raw chicken into bite size pieces and chop 1 cup of raw onion. Saute chicken in olive oil (I add a little bit of water as well) until chicken is no longer pink. Add in onions and saute until soft. Add in 1 cup of fat free yogurt, 3 tsp curry powder, 0.5 tsp turmeric, dash of black pepper, about 1/8 tsp cayenne pepper (more or less to taste) and simmer over low heat for about 10 minutes (or until rice is done). In the meantime, steam mixed vegetables. Either add them into the curry or serve on the side over rice. Makes 3 - 3/4 cup servings of curry. Portion rice and veggies into three servings. Serve curry over rice with a side of vegetables.

Number of Servings: 3

Recipe submitted by SparkPeople user CHANNELED.