Chicken Curry With Vegetables
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 201.0
- Total Fat: 5.4 g
- Cholesterol: 38.3 mg
- Sodium: 755.5 mg
- Total Carbs: 19.2 g
- Dietary Fiber: 6.7 g
- Protein: 20.8 g
View full nutritional breakdown of Chicken Curry With Vegetables calories by ingredient
Number of Servings: 6
Ingredients
-
2 whole Boneless Skinless Chicken Breasts (not split)
1 medium onion, chopped
5 cloves of garlic, minced
1-2 carrots chopped (match stick style)
1 Tbsp. Olive Oil
Sauce
2/3 cup or 1 can light coconut milk
2 cups chicken broth or water (less if you like it thicker)
2 1/2 tablespoons tomato paste
1/2 or 1 Tbs. yellow curry
1/2 pkg. frozen peas
1 tsp. paprika
1 cup grated cauliflower
Directions
Cut chicken into bite size chunks.
Saute onions, garlic, carrot and chicken in olive oil using a large wok or frying pan.
Cook until chicken mixture is cooked and onions are clear.
Place the chicken mixture aside in a bowl.
In the same saute pan, mix the sauce ingredients and de-glaze the pan and reduce.
Add the chicken mixture and serve over the steam the grated cauliflower
Number of Servings: 6
Recipe submitted by SparkPeople user DUKKIE.
Saute onions, garlic, carrot and chicken in olive oil using a large wok or frying pan.
Cook until chicken mixture is cooked and onions are clear.
Place the chicken mixture aside in a bowl.
In the same saute pan, mix the sauce ingredients and de-glaze the pan and reduce.
Add the chicken mixture and serve over the steam the grated cauliflower
Number of Servings: 6
Recipe submitted by SparkPeople user DUKKIE.