L'Abeille's Indian Butter Chicken with Winter Veg.
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 353.8
- Total Fat: 9.6 g
- Cholesterol: 50.7 mg
- Sodium: 244.7 mg
- Total Carbs: 49.8 g
- Dietary Fiber: 10.5 g
- Protein: 20.3 g
View full nutritional breakdown of L'Abeille's Indian Butter Chicken with Winter Veg. calories by ingredient
Introduction
Crockpot Curry. THis is good with whatever vegs you have hon hand. The ghee (melted butter) adds extra wow! and prevents the boneless chicken breasts from tasting dry, but can be omitted to make it lower in fat calories. Crockpot Curry. THis is good with whatever vegs you have hon hand. The ghee (melted butter) adds extra wow! and prevents the boneless chicken breasts from tasting dry, but can be omitted to make it lower in fat calories.Number of Servings: 4
Ingredients
-
1 large potato
3 carrots
1/2 cup squash (good with more too)
1 1/3 apples
1 onion
I used:
2 tbsp turmeric
3 tbsp curry powder
1 tsp ground cardamom
1/2 cinnamon stick, broken
bay leaves, peppercorns
2/3 can of diced tomatoes.
2 chicken breasts
1 cup of frozen peas
(Optional) up to 6 tsp of ghee (melted butter)
Directions
Dice or slice the winter veggies and put in crockpot
Stir in the spices according to your taste preference, and about half the can of diced tomatoes.
Lay on top the chicken breasts (or thighs)
Mine were boneless skinless and still frozen.
Top with
2 tsp of ghee (optional), a sprinke more of curry powder, and mMore of the diced tomatoes from the can.
Cover and cook on low. TIme is according to your crockpot: mine was fine after 10 hours; newer/hotter ones, check it earlier or switch to low.
When it's ready:
Stir in frozen peas.
Top with another 2-4 tsp of ghee (optional)
Once these have melted in, serve on top of rice.
Makes 4 servings. Leftovers are good for lunch.
Number of Servings: 4
Recipe submitted by SparkPeople user LABEILLE.
Stir in the spices according to your taste preference, and about half the can of diced tomatoes.
Lay on top the chicken breasts (or thighs)
Mine were boneless skinless and still frozen.
Top with
2 tsp of ghee (optional), a sprinke more of curry powder, and mMore of the diced tomatoes from the can.
Cover and cook on low. TIme is according to your crockpot: mine was fine after 10 hours; newer/hotter ones, check it earlier or switch to low.
When it's ready:
Stir in frozen peas.
Top with another 2-4 tsp of ghee (optional)
Once these have melted in, serve on top of rice.
Makes 4 servings. Leftovers are good for lunch.
Number of Servings: 4
Recipe submitted by SparkPeople user LABEILLE.