Curry Chicken
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 181.4
- Total Fat: 2.2 g
- Cholesterol: 17.8 mg
- Sodium: 2,493.7 mg
- Total Carbs: 30.9 g
- Dietary Fiber: 6.8 g
- Protein: 12.6 g
View full nutritional breakdown of Curry Chicken calories by ingredient
Introduction
Similar to the Indian dish Chicken Korma. Best served over rice. (Not included in nutrition info) Similar to the Indian dish Chicken Korma. Best served over rice. (Not included in nutrition info)Number of Servings: 3
Ingredients
-
1 large carrot, peeled and diced
1/2 cup canned peas (you can use frozen as well)
1 and 1/2 cups broccoli florets ( I used frozen)
1/3 cup raisins (brown or golden)
2 chicken breasts, excess fat removed and cut into bite-size pieces (appx. 1 lb)
1 cup 1% milk (or you can substitute for coconut milk for a more creamy dish)
2 tbsp curry powder
.5 tsp onion powder
1 tsp ground cinnamon
3 tsp salt
1 tsp ground black pepper
Tips
*If using regular milk, as recipe calls for, thicken the sauce two minutes before done cooking: Mix. 1/2 tbsp of flour with a little cold water and add to the center of the cooking dish.*
Directions
Cook chicken in a medium saucepan over medium-high heat until just cooked (about 8-10 minutes).
Reduce heat to medium and add milk and seasonings. Cook for another 8 minutes, then add veggies. Cook for another 10-15 minutes.
Serving Size: serves 3-4
Reduce heat to medium and add milk and seasonings. Cook for another 8 minutes, then add veggies. Cook for another 10-15 minutes.
Serving Size: serves 3-4