Chicken Curry
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 150.2
- Total Fat: 1.7 g
- Cholesterol: 70.0 mg
- Sodium: 1,029.5 mg
- Total Carbs: 7.6 g
- Dietary Fiber: 1.7 g
- Protein: 25.4 g
View full nutritional breakdown of Chicken Curry calories by ingredient
Introduction
Sooooo easy to make and soooooo tasty!!!! Sooooo easy to make and soooooo tasty!!!!Number of Servings: 8
Ingredients
-
*Boneless Chicken Breast Tenderloins, 1.5 - 2 lbs.
*Daisy Sour Cream (Light), 1/2 cup
*Curry Powder, 2 - 4 T (depending how hot you like)
*Cumin (ground), 1t
*Ginger, ground 3t
*Tomato Paste, 3T
*Flour, 2T
*Salt, 1 tsp (to taste)
*Chicken Stock (or Broth), 32oz
*1 Medium Onion
*Garlic Powder, 3T
Directions
1) Chop onion into approx. 1" long strips. Saute in large pot until golden brown (approx 5 mins).
2) Add Garlic, Cumin, Ginger and Curry powders. Mix with onions well and saute for one minute.
3) Add tomato paste, mix well and saute for one minute.
4) Add flour and cook, stirring constantly, for one minute.
5) Slowly whisk in Chicken Stock/Broth, increase heat to high and bring to a boil. Reduce heat to low and simmer (uncovered) for 20 minutes, stirring occasionally until sauce thickens slightly.
6) As sauce is simmering for 20 mins., wash and cut chicken into 1.5" cubes.
7) Add chicken to pot and simmer for 10-12 minutes until chicken is completely cooked (take one out and cut into it to test doneness ... there should be no pink).
8) Whisk in sour cream (slowly) and return to a simmer, just t heat (do not boil).
9) Enjoy over rice!
Number of Servings: 8
Recipe submitted by SparkPeople user IRISHDAIZY.
2) Add Garlic, Cumin, Ginger and Curry powders. Mix with onions well and saute for one minute.
3) Add tomato paste, mix well and saute for one minute.
4) Add flour and cook, stirring constantly, for one minute.
5) Slowly whisk in Chicken Stock/Broth, increase heat to high and bring to a boil. Reduce heat to low and simmer (uncovered) for 20 minutes, stirring occasionally until sauce thickens slightly.
6) As sauce is simmering for 20 mins., wash and cut chicken into 1.5" cubes.
7) Add chicken to pot and simmer for 10-12 minutes until chicken is completely cooked (take one out and cut into it to test doneness ... there should be no pink).
8) Whisk in sour cream (slowly) and return to a simmer, just t heat (do not boil).
9) Enjoy over rice!
Number of Servings: 8
Recipe submitted by SparkPeople user IRISHDAIZY.