Chicken Curry
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 371.9
- Total Fat: 10.8 g
- Cholesterol: 34.2 mg
- Sodium: 57.0 mg
- Total Carbs: 49.1 g
- Dietary Fiber: 6.0 g
- Protein: 19.3 g
View full nutritional breakdown of Chicken Curry calories by ingredient
Introduction
Sweet and rich in flavour, tender chunks of white meat chicken with red potatoes, sweet potatoes, cauliflower, and snap peas in a golden sauce.The starting recipe is from an old recipe card from a Penzey's store, I have tweaked it to add more veggies and brown rice. Sweet and rich in flavour, tender chunks of white meat chicken with red potatoes, sweet potatoes, cauliflower, and snap peas in a golden sauce.
The starting recipe is from an old recipe card from a Penzey's store, I have tweaked it to add more veggies and brown rice.
Number of Servings: 4
Ingredients
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1 boneless skinless chicken breast, cubed
2 cups quartered small red potatoes, cube them if they are larger (6-12 depending on their size)
1 cup cubed sweet potatoes
1 cup cauliflower cut into small florets
1 medium onion, diced (about 1 cup)
1 cup pea pods, cut into 1 inch chunks
1/2 cup Lite Coconut Milk
2 tbsp olive oil
2 tsp Penzeys Sweet Curry Powder
1 tsp powdered ginger
1/4 cayenne red pepper (optional)
2 tbsp water to mix spice in
1/2 cup water for curry
2 cups cooked brown rice
Directions
1. Mix curry powder, ginger, and cayenne with 2 tbsp of water, let stand a minute or two.
2. In a pot of boiling water, cook red potatoes 4 minutes, remove, rinse briefly to cool.
3. In the same pot of boiling water, cook sweet potatoes 5 minutes, remove, rinse briefly to cool.
4. In the same pot of boiling water, cook cauliflower 3 minutes, remove, rinse briefly to cool.
5. In the same pot of boiling water, cook pea pods 2 minutes, remove, rinse briefly to cool.
(The vegetables can cook while you are preparing the chicken)
6. Heat a large skillet over medium-high heat. Add oil.
7. When hot, add the onions and cook for 3 minutes, stirring frequently.
8. Add the chicken pieces, cook 4 minutes or so. (Don't let the chicken or onions get too brown, reduce heat if that starts to happen.)
9. Add the spice/water mix, stir to cote the chicken and onions.
10. Add 1/2 cup of water and stir to blend.
11. Let simmer 15 minutes, and add the coconut milk.
12. Add the vegetables, simmer until the vegetables are heated through and the sauce is thick and golden, about 5 minutes.
13. Serve the rice
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user 15THC_ODETTE.
2. In a pot of boiling water, cook red potatoes 4 minutes, remove, rinse briefly to cool.
3. In the same pot of boiling water, cook sweet potatoes 5 minutes, remove, rinse briefly to cool.
4. In the same pot of boiling water, cook cauliflower 3 minutes, remove, rinse briefly to cool.
5. In the same pot of boiling water, cook pea pods 2 minutes, remove, rinse briefly to cool.
(The vegetables can cook while you are preparing the chicken)
6. Heat a large skillet over medium-high heat. Add oil.
7. When hot, add the onions and cook for 3 minutes, stirring frequently.
8. Add the chicken pieces, cook 4 minutes or so. (Don't let the chicken or onions get too brown, reduce heat if that starts to happen.)
9. Add the spice/water mix, stir to cote the chicken and onions.
10. Add 1/2 cup of water and stir to blend.
11. Let simmer 15 minutes, and add the coconut milk.
12. Add the vegetables, simmer until the vegetables are heated through and the sauce is thick and golden, about 5 minutes.
13. Serve the rice
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user 15THC_ODETTE.
Member Ratings For This Recipe
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