Chicken Curry

7-8 chicken tenders, cooked & chopped into cubes
1 onion - chopped
2 cloves garlic - finely minced
5-6 white mushrooms - sliced
1 cup green cabbage - chopped rough
3-4 medium red potatoes - cubed
2 cans reduced fat Coconut Milk
1 Tbsp minced ginger
1 tsp tumeric
1 tsp red pepper flakes
2 tsp gram marsala
1 can garbanzo beans (chick peas) - drained

Heat Pan with 1 T olive oil, saute onion & garlic with mushrooms. Add chopped cabbage and continue to saute until onion is translucent. Add cubed potatoes, garbanzo beans, coconut milk, chicken tenders, ginger, tumeric, red pepper flake, cumin and gram marsala. Bring to boil and continue to simmer until potatoes are tender.

Garnish with fresh chopped cilantro and toasted peanuts if desired. Also can put a dollop of LowFat Greek yogurt on top if too spicy.

Serve over rice if preferred or can be eaten like a stew.

(Rice & Peanuts optional - not included in nutrition info)

Serves: 6

Number of Servings: 6

Recipe submitted by SparkPeople user MARIAX2-PERRY.