Chicken Vegetable Curry

Chicken Vegetable Curry
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 368.8
  • Total Fat: 15.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 251.5 mg
  • Total Carbs: 24.4 g
  • Dietary Fiber: 4.5 g
  • Protein: 23.7 g

View full nutritional breakdown of Chicken Vegetable Curry calories by ingredient
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comfort food comfort food
Number of Servings: 4


    quarter a red onion, diced
    2 stalks celery diced
    1 tsp minced garlic
    4 boneless chicken cut into bite size pieces
    1 tsp. minced garlic
    swanson chicken stock add box
    2 potatoes cut small cubed
    10 baby carrots whole
    1 pkg green cut beans
    8 pcs shiitake mushrooms
    golden curry mix


I cut up the potatoes and placed carrots in a vat of water and let it sit in water so it softens. If I'm in a hurry, I put it in the microwave and cook it for about 8-10 mins. just to soften. Then add it to the curry stew. Serve over hot rice.


Saute onions, celery and garlic until tender. Add chicken and continue to saute. Add whole box of chicken stock, bring to a light boil. Add mushrooms and curry mix. Add vegetables and let simmer for about 20 mins.

Serving Size: makes 6 1 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user TRISHN89.

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