Curried Chicken - Food & Drink
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 262.0
- Total Fat: 7.7 g
- Cholesterol: 46.8 mg
- Sodium: 97.8 mg
- Total Carbs: 26.1 g
- Dietary Fiber: 3.1 g
- Protein: 21.8 g
View full nutritional breakdown of Curried Chicken - Food & Drink calories by ingredient
Introduction
Inspired by Food & Drink magazine Inspired by Food & Drink magazineNumber of Servings: 6
Ingredients
- Chicken Breast, no skin, 2 breast cubed
- Canola Oil, 2 tbsp
- Red Ripe Tomatoes, 2 cup, chopped or sliced
- Lite Coconut Milk, .5 cup
- Onions, raw, 1 cup, chopped
- 1 apple diced
- 1 tsp each cinnamon, cardamom, cumin, coriander seed.
- 4 tbsp diced garlic
- 4 tbsp diced ginger
- 1 cup cubed carrot & 1 cup cubed carrot
- 1 cup Basmati Rice.
- 2 Tbsp diced coriander
Directions
- Marinade chicken in yogurt, garlic, ginger, cumin, coriander for 4 hours.
- Prepare 1 cup of rice
- Blanch carrots & sweet potato for 4 minutes. Drain and set aside.
- Saute onion, garlic, ginger, spices for 3 minutes.
- Add tomatoes and one cup of water and bring to a boil for 3 minutes.
- Add carrots & sweet potato, simmer for 20 minutes.
- Cook chicken at 450 for 10 minutes.
- Add chicken and coconut milk to sauce simmer for 5 minutes, stir in coriander and apple and serve on top of rice.
Serving Size: Makes 6 1 cup servings
- Prepare 1 cup of rice
- Blanch carrots & sweet potato for 4 minutes. Drain and set aside.
- Saute onion, garlic, ginger, spices for 3 minutes.
- Add tomatoes and one cup of water and bring to a boil for 3 minutes.
- Add carrots & sweet potato, simmer for 20 minutes.
- Cook chicken at 450 for 10 minutes.
- Add chicken and coconut milk to sauce simmer for 5 minutes, stir in coriander and apple and serve on top of rice.
Serving Size: Makes 6 1 cup servings
