Vegetable-Chicken Curry
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 261.2
- Total Fat: 11.2 g
- Cholesterol: 34.2 mg
- Sodium: 79.3 mg
- Total Carbs: 22.2 g
- Dietary Fiber: 4.5 g
- Protein: 16.5 g
View full nutritional breakdown of Vegetable-Chicken Curry calories by ingredient
Introduction
With no added salt (less than 80 mg of sodium) and 4.5 g of dietary fiber, this fairly quick-fix meal is as healthy as it is flavorful and can be made as easily with chicken breast leftovers With no added salt (less than 80 mg of sodium) and 4.5 g of dietary fiber, this fairly quick-fix meal is as healthy as it is flavorful and can be made as easily with chicken breast leftoversNumber of Servings: 4
Ingredients
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2 large carrots, peeled and sliced thick
2 smallish sweet potatoes, peeled and diced
2 c. frozen cut green beans
2 halves boneless, skinless chicken breast, cut into 3/4" cubes
1/2 large white onion, coarsely chopped
3/4 c. light coconut milk, unsweetened
2 T. vegetable or peanut oil
Directions
1. Prepare vegetables, cover with water and boil until tender. Reserve the vegetable broth.
2. Heat oil in large, deep skillet and brown cubed chicken. Add onion, and saute at med-high temperature until onion is tender.
3. Sprinkle curry powder over the chicken & onions in the skillet and stir well to coat chicken. Reduce heat to medium, add coconut milk and 1/4 - 1/2 c. of reserved vegetable broth. Cover and let simmer on med-low heat until chicken is tender and thoroughly cooked. Add additional vegetable broth if needed.
4. Add drained vegetables and stir well. Let stand, covered, on very low heat for about 10 minutes, or until flavors blend.
Serve over white rice, with peanut garnish if desired.
Serving Size: Makes 4 servings, about 2 c./serving
2. Heat oil in large, deep skillet and brown cubed chicken. Add onion, and saute at med-high temperature until onion is tender.
3. Sprinkle curry powder over the chicken & onions in the skillet and stir well to coat chicken. Reduce heat to medium, add coconut milk and 1/4 - 1/2 c. of reserved vegetable broth. Cover and let simmer on med-low heat until chicken is tender and thoroughly cooked. Add additional vegetable broth if needed.
4. Add drained vegetables and stir well. Let stand, covered, on very low heat for about 10 minutes, or until flavors blend.
Serve over white rice, with peanut garnish if desired.
Serving Size: Makes 4 servings, about 2 c./serving