Chicken Curry with Veggies
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 369.7
- Total Fat: 11.9 g
- Cholesterol: 86.2 mg
- Sodium: 284.0 mg
- Total Carbs: 28.2 g
- Dietary Fiber: 3.1 g
- Protein: 37.3 g
View full nutritional breakdown of Chicken Curry with Veggies calories by ingredient
Introduction
Curry with fresh vegetables. This is my own creation, started adding ingredients. Sometimes leave out some ingredients if they are not on hand. Have substituted with celery, peas, and prunes. I've even made it completely vegetarian by leaving out the chicken. Curry with fresh vegetables. This is my own creation, started adding ingredients. Sometimes leave out some ingredients if they are not on hand. Have substituted with celery, peas, and prunes. I've even made it completely vegetarian by leaving out the chicken.Number of Servings: 8
Ingredients
-
2 Tbl. olive oil
2 Tbl. Curry Powder
1 tsp. paprika
1 Tbl. Marjoram
1 tsp. ground cinnamon
1 tsp. allspice
1 med. onion, chopped
2 med. russet potatoes, chopped
2 carrots, chopped
5 slices jalepeno peppers (fresh or canned)
1 cup chicken broth
5 boneless skinless chicken breasts
1 apple, peeled and chopped
20 raisins
1 can diced tomatoes (14.5 oz)
1 can coconut milk
Directions
Cut Chicken breast into bite size pieces.
Put spices (paprika, curry powder, cinnamon, marjoram, red pepper powder or cayenne, garlic powder, allspice) in skillet with olive oil. Cook on low heat for 1 minute. Chop onions, carrots and potatoes into bite size pieces. Add onions, jalepenos, potatoes, and carrots. Cook until carrots and potatoes are crisp tender. While veggies are cooking, cook chicken breast pieces in a separate skillet until completely cooked. Add one cup of chicken broth and tomatoes. Add the peeled chopped apple and raisins and the veggies to the chicken and mix thoroughly. Cook the chicken curry in covered skillet for additional 10 minutes Cook rice according to directions in rice cooker on stove top. Add the coconut milk slowly to chicken curry and heat until heated through. Serve Chicken Curry on a bed of rice. Makes about 8 1-cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user MACMYLES.
Put spices (paprika, curry powder, cinnamon, marjoram, red pepper powder or cayenne, garlic powder, allspice) in skillet with olive oil. Cook on low heat for 1 minute. Chop onions, carrots and potatoes into bite size pieces. Add onions, jalepenos, potatoes, and carrots. Cook until carrots and potatoes are crisp tender. While veggies are cooking, cook chicken breast pieces in a separate skillet until completely cooked. Add one cup of chicken broth and tomatoes. Add the peeled chopped apple and raisins and the veggies to the chicken and mix thoroughly. Cook the chicken curry in covered skillet for additional 10 minutes Cook rice according to directions in rice cooker on stove top. Add the coconut milk slowly to chicken curry and heat until heated through. Serve Chicken Curry on a bed of rice. Makes about 8 1-cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user MACMYLES.
