Chicken Vegetable Curry

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 307.2
  • Total Fat: 2.9 g
  • Cholesterol: 52.5 mg
  • Sodium: 445.2 mg
  • Total Carbs: 47.5 g
  • Dietary Fiber: 5.3 g
  • Protein: 23.8 g

View full nutritional breakdown of Chicken Vegetable Curry calories by ingredient
Report Inappropriate Recipe

Submitted by:


p. 221 Momentum Cookbook-Weight Watchers p. 221 Momentum Cookbook-Weight Watchers
Number of Servings: 7


    2 tsp olive oil
    2 large onions, sliced
    1 txp. curry powder
    1 lb. chicken breasts, cut into 1-inch pieces
    3 small sweet potatoes, peeled and sliced
    1-1/2 cup reduced sodium chicken broth
    1/2 tsp. salt
    1/4 tsp. cayenne
    1 cup brown rice
    1(16 oz) bag of frozen broccoli, cauliflower, and carrots, thawed


Crock Pot. Cook on LOW 8 - 10 hrs. HIGH 4- 6 hrs.
1. saute onion in oil and add the curry powder.
2. Add all the ingredients except the frozen vegetables and the rice to crock pot. Cook
3. 20 minutes before eating add the vegetables.
Serve with rice

Number of Servings: 7

Recipe submitted by SparkPeople user MOOOOW.

Rate This Recipe