Simple Curry Chicken with Brown Rice

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Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 332.0

Total Fat: 8.7 g
Cholesterol: 57.4 mg
Sodium: 337.7 mg
Total Carbs: 41.2 g
Dietary Fiber: 5.3 g
Protein: 23.1 g

View full nutritional breakdown of Simple Curry Chicken with Brown Rice calories by ingredient

Introduction

Cooked chicken leftovers make fast and tasty curry Cooked chicken leftovers make fast and tasty curry

Number of Servings: 4

Ingredients

3/4-1 lb chicken, cubed (baked, broiled, grilled - leftovers are great)

1 tbsp rice flour

8 oz light soy milk (original or vanilla)

2 tbsp curry powder

1/2 cup peas (canned or frozen)

1/2 cup chick peas

1 cup (or small can) mushrooms

1/2 cup onion, chopped

1 clove of garlic (or 1/2 tsp)

1 tbsp olive oil or cooking spray

2 cups brown rice

Directions

Start the rice first. Either instant or standard type. Microwave, boil, or use a rice cooker. Rice should be finished first and allowed to set.
Prep chicken - if raw, cook by baking, broiling, or grilling, with little seasoning.
If you have leftover cooked chicken that will be perfect. Cube chicken and set aside.
In a wok, heat olive oil and cook onions and garlic until golden.
Add peas, chick peas, mushrooms, curry powder, and chicken. Cook for 5 min, making sure everything is well coated.
Mix together rice flour and soy milk, add to wok.
Simmer on medium to medium high heat for 10 min.
Serve over brown rice and enjoy.

Number of Servings: 4

Recipe submitted by SparkPeople user LAZRIA.