Football Saturday Chicken Curry

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Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 210.2

Total Fat: 3.7 g
Cholesterol: 53.8 mg
Sodium: 285.0 mg
Total Carbs: 18.7 g
Dietary Fiber: 3.3 g
Protein: 24.8 g

View full nutritional breakdown of Football Saturday Chicken Curry calories by ingredient

Introduction

Perfect on a chilly autumn day! My daughters helped come up with this recipe and helped prepare it and enter it in the recipe calculator. They loved learning how nutritious it was! Perfect on a chilly autumn day! My daughters helped come up with this recipe and helped prepare it and enter it in the recipe calculator. They loved learning how nutritious it was!

Minutes to Prepare: 15

Minutes to Cook: 20

Number of Servings: 8

Ingredients

1 tbsp canola oil

3 skinless, boneless chicken breasts, diced

1 large onion, chopped

1 carrot, sliced

1 granny smith apple, diced

3 tbsp all-purpose flour

1 tbsp curry powder

1 tsp turmeric

1 tsp cumin

1 tsp ground coriander

1/2 tsp ground ginger

1/2 tsp salt

2 cups 99% fat-free chicken broth

1 cup 2% milk

12 oz frozen peas

1 small box raisins (1 1/2 oz)

Directions

Saute chicken in canola oil until cooked through. Add onion, carrot, and apple and saute until slightly soft. Mix flour and spices in small bowl and sprinkle over chicken/vegetable mixture. Add chicken broth and milk gradually, stirring constantly. Bring to a boil, then reduce heat and simmer until sauce reaches desired thickness. Add peas and raisins and simmer for about ten more minutes. Serve over brown rice, if desired.

Serving Size: Makes Eight 1-cup servings