Chicken with Mild Creamy Curry Sauce

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 383.1
  • Total Fat: 7.8 g
  • Cholesterol: 136.9 mg
  • Sodium: 301.5 mg
  • Total Carbs: 18.1 g
  • Dietary Fiber: 4.7 g
  • Protein: 58.2 g

View full nutritional breakdown of Chicken with Mild Creamy Curry Sauce calories by ingredient
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If you like the taste of curry but can't take the heat, this extremely mild creamy curry style dish is a winner! If you like the taste of curry but can't take the heat, this extremely mild creamy curry style dish is a winner!
Number of Servings: 2


    Chicken Breast, no skin, 2 breast, bone and skin removed
    Swanson Chicken Broth 99% Fat Free, .25 cup
    Coconut Milk Light, 4 oz
    Green Peppers (bell peppers), 1 cup, strips
    Onions, raw, 1 cup, sliced
    Mushrooms, fresh, 1 cup, pieces or slices
    Zucchini, 1 cup, sliced
    Curry powder, 1 tbsp
    Garlic powder, 1 tsp
    Salt, 1 dash
    Pepper, black, 1 dash
    Vegetable Marsala Powder, 2 tsp
    Tandoori Spice, 1 tsp


Chop the vegetables (zuchinni / mushrooms / onions / green peppers) and put into a cooking wok. Season with the black pepper, salt and garlic powder. Add a dash of the chicken stock so it doesn't stick to the pan. Whilst this is starting to soften cut the chicken into small chunks peices. Add into the pan the curry powder, 1 tsp of the vegetable marsala powder and the tandoori spice. THen add in the chicken and the remainder of the chicken stock. Put a lid on the wok to cover all ingrediants and turn down to simmer. After approx 5 minutes as it starts to cook off add the coconut milk and stir well so it doesn't seperate. Then add in the additional marsala powder and stir, wait 1 minute for ingrediants to combine and try some of the flavor on the end of a spoon - if you want it a bit spicer add in some extra curry powder to your taste, however we like the sauce extremely mild, so you may prefer some more curry powder added.
Keep simering the sauce for approximately 15 - 20 minutes until the chicken has been fully cooked in the sauce flavor.
It is then ready to serve!
I suggest serving with some brown rice, or a baked potato!

Number of Servings: 2

Recipe submitted by SparkPeople user TORIOARY.

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