Curry Chicken
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 146.7
- Total Fat: 3.3 g
- Cholesterol: 32.1 mg
- Sodium: 455.6 mg
- Total Carbs: 16.6 g
- Dietary Fiber: 1.9 g
- Protein: 13.2 g
View full nutritional breakdown of Curry Chicken calories by ingredient
Introduction
This recipe began life as a pot pie but pie crust eludes me. It makes a delicious curry over rice! This recipe began life as a pot pie but pie crust eludes me. It makes a delicious curry over rice!Number of Servings: 10
Ingredients
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# 1 teaspoon olive oil
# 2 tablespoons curry powder
# 2 cups diced peeled baking potato (about 12 ounces)
# 3/4 cup chopped onion
# 3/4 cup chopped red bell pepper
# 2 garlic cloves, minced
# 1 1/2 pounds skinned, boned chicken breasts, cut into bite-size pieces
# 1 1/2 cups fat-free, less sodium chicken broth
# 1 cup sliced fresh mushrooms
# 3/4 cup frozen green peas, thawed
# 1/2 cup golden raisins
# 1 teaspoon salt
# 1/2 teaspoon black pepper
# 2 tablespoons cornstarch
# 1 tablespoon water
# 1/2 cup (4 ounces) 1/3-less-fat cream cheese
Directions
Heat oil in a large nonstick skillet over medium-high heat. Add curry; cook 2 minutes.
Add potato, onion, bell pepper, garlic, and chicken; stir-fry 3 minutes.
Add broth and next 5 ingredients (broth through black pepper); bring to a boil. Cover, reduce heat, and simmer 5 minutes or until chicken is done.
Combine cornstarch and water in a small bowl. Stir in cornstarch mixture and cream cheese; cook 1 minute or until cream cheese is melted.
Number of Servings: 10
Recipe submitted by SparkPeople user RGRIGG2.
Add potato, onion, bell pepper, garlic, and chicken; stir-fry 3 minutes.
Add broth and next 5 ingredients (broth through black pepper); bring to a boil. Cover, reduce heat, and simmer 5 minutes or until chicken is done.
Combine cornstarch and water in a small bowl. Stir in cornstarch mixture and cream cheese; cook 1 minute or until cream cheese is melted.
Number of Servings: 10
Recipe submitted by SparkPeople user RGRIGG2.