Chicken Curry with Vegetables & Chick Peas (Makes 8 1c servings)

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 217.5
  • Total Fat: 7.5 g
  • Cholesterol: 27.6 mg
  • Sodium: 230.6 mg
  • Total Carbs: 22.4 g
  • Dietary Fiber: 7.0 g
  • Protein: 16.0 g

View full nutritional breakdown of Chicken Curry with Vegetables & Chick Peas (Makes 8 1c servings) calories by ingredient
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Introduction

Calorie calculations are based on 1 jar of Patak's Madras Cooking sauce. Calorie calculations are based on 1 jar of Patak's Madras Cooking sauce.
Number of Servings: 8

Ingredients

    1 T Olive oil
    2 boneless, skinless chicken breasts
    1 jar Madras cooking sauce (Patak's)
    2 - 3 c water
    1 Knorr chicken cube
    2 c diced Cauliflower
    2 c sliced onion (1 med)
    1 can chick peas (2 c) drained & rinsed
    2 c sliced red pepper
    Fresh cilantro, chopped

Tips

I also add the cilantro stems (chopped finely) while sauce is cooking. If you use 3 c water you can serve this as a stew. If less water serve over basmati rice. I often use chicken breasts I have poached in the water and chicken cube beforehand.


Directions

Saute cubed chicken in olive oil until cooked through. Add everything else except the peppers. Simmer until cauliflower is tender. Add peppers and cook slightly. Serve with fresh chopped cilanto.

Serving Size: makes 4 1.5-cup servings

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