Indian Chicken and Roasted Vegetable
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 215.9
- Total Fat: 13.3 g
- Cholesterol: 30.4 mg
- Sodium: 188.7 mg
- Total Carbs: 11.6 g
- Dietary Fiber: 2.9 g
- Protein: 14.8 g
View full nutritional breakdown of Indian Chicken and Roasted Vegetable calories by ingredient
Number of Servings: 9
Ingredients
-
1 large eggplant
2 medium red peppers
3 medium tomatoes
1 can coconut milk
6 cloves Garlic
1 cup Onion, chopped
1 Tbsp Cumin seed
1 Tbsp Red curry paste
2 Chicken breast
4 cups water
2 tsp mushroom boullion
Directions
Char red peppers on open flame or under broiler. Place in brown paper bag, close and set aside for 45 minutes.
While peppers are resting slice eggplant and tomatoes in half and remove stems. Place vegetables cut side down on lightly greased baking sheet, roast at 350 degrees for 25-35 minutes.
Remove skin from red peppers and tomatoes. Place roasted vegetables and coconut milk in food processor, puree.
Saute chicken, garlic, onions in stockpot with olive oil until chicken is just cooked.
Add cumin seed and curry. Satue 2-3 minutes
Add coconut vegetable puree.
Add 4 cups vegetable broth.
Bring to boil, lower heat, and simmer.
Makes 9 1-cup servings
Number of Servings: 9
Recipe submitted by SparkPeople user KTHRNBRKS.
While peppers are resting slice eggplant and tomatoes in half and remove stems. Place vegetables cut side down on lightly greased baking sheet, roast at 350 degrees for 25-35 minutes.
Remove skin from red peppers and tomatoes. Place roasted vegetables and coconut milk in food processor, puree.
Saute chicken, garlic, onions in stockpot with olive oil until chicken is just cooked.
Add cumin seed and curry. Satue 2-3 minutes
Add coconut vegetable puree.
Add 4 cups vegetable broth.
Bring to boil, lower heat, and simmer.
Makes 9 1-cup servings
Number of Servings: 9
Recipe submitted by SparkPeople user KTHRNBRKS.