Curried Chicken and veggies
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 220.4
- Total Fat: 10.1 g
- Cholesterol: 48.8 mg
- Sodium: 622.6 mg
- Total Carbs: 18.9 g
- Dietary Fiber: 4.6 g
- Protein: 14.7 g
View full nutritional breakdown of Curried Chicken and veggies calories by ingredient
Introduction
this is a great and simple dish. You can serve it over rice or noodles or eat it as it is. The curry flavor is very mild. It great for introducing a child to the flavor of curry. this is a great and simple dish. You can serve it over rice or noodles or eat it as it is. The curry flavor is very mild. It great for introducing a child to the flavor of curry.Number of Servings: 6
Ingredients
-
* Yogurt, plain, whole milk, 2 cups separated into two 1 cup portions
* Cabbage, fresh, 1 cup, chopped
* Carrots, raw, 1 cup, chopped
* Onions, raw, 1 cup, chopped
* Snap peas, 1.25 cup
* Patak's mild curry paste, 4 tbsp
* Garlic, 3 tsp
* Chicken Thigh, 4 thigh, bone and skin removed
* *yellow/zuc squash, 1 cup
* Tomato Paste, 1 can (6 oz)
Directions
Cut the boneless chicken thighs into small bite size pieces.
In a skillet brown the chicken.
Chop all of the veggies into pieces.
Add garlic and veggies to the chicken.
Cook until tender but still crisp.
In a small bowl combine 1cup of yogurt, tomato paste and curry paste.
Pour over the veggies. Cook about 5 minutes stirring often.
Serve with remaining yogurt as a dipping sauce.
Number of Servings: 6
Recipe submitted by SparkPeople user KELDRA1.
In a skillet brown the chicken.
Chop all of the veggies into pieces.
Add garlic and veggies to the chicken.
Cook until tender but still crisp.
In a small bowl combine 1cup of yogurt, tomato paste and curry paste.
Pour over the veggies. Cook about 5 minutes stirring often.
Serve with remaining yogurt as a dipping sauce.
Number of Servings: 6
Recipe submitted by SparkPeople user KELDRA1.