Curry Chicken
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 291.8
- Total Fat: 8.2 g
- Cholesterol: 57.2 mg
- Sodium: 81.6 mg
- Total Carbs: 37.2 g
- Dietary Fiber: 5.9 g
- Protein: 18.2 g
View full nutritional breakdown of Curry Chicken calories by ingredient
Introduction
A simple and delicious remake of Curry Chicken A simple and delicious remake of Curry ChickenNumber of Servings: 8
Ingredients
-
8-boneless, skinless chicken thighs
4-large potatoes, peeled and quartered
8 oz-bagged peeled baby carrots
2-cans green beans, 1 can drained, other reserved
3-tbs olive oil
2-tbs Garam Masala
2-tbs Curry Powder
2-tbs Minced Garlic
Salt & Pepper to taste
*optional Scotch Bonnet pepper
Directions
Add oil to large pot or Dutch Oven
Place chicken thighs in pot and cook through on medium heat until no longer pink..approx 15 mins
Remove chicken and once cooled, cut into bite size pieces.
Place garlic and spices in oil, sautee garlic on medium heat
Add potatoes and baby carrots to pot with juice from green beans(do not add green beans yet). Cover and cook until potatoes are fork tender
Place chicken and green beans in pot, add scotch bonnet or habanero pepper if desired, simmer for 5-10 minutes.
Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user NEWBEIN.
Place chicken thighs in pot and cook through on medium heat until no longer pink..approx 15 mins
Remove chicken and once cooled, cut into bite size pieces.
Place garlic and spices in oil, sautee garlic on medium heat
Add potatoes and baby carrots to pot with juice from green beans(do not add green beans yet). Cover and cook until potatoes are fork tender
Place chicken and green beans in pot, add scotch bonnet or habanero pepper if desired, simmer for 5-10 minutes.
Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user NEWBEIN.