Indian Chicken and Roasted Vegetable

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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
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Number of Servings: 9


    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


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.

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