Chicken Vegetable Curry
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 273.4
- Total Fat: 9.9 g
- Cholesterol: 61.4 mg
- Sodium: 108.5 mg
- Total Carbs: 20.6 g
- Dietary Fiber: 6.6 g
- Protein: 27.6 g
View full nutritional breakdown of Chicken Vegetable Curry calories by ingredient
Number of Servings: 6
Ingredients
-
3 Tbsp of Olive Oil
1 large onion finely chopped
1/4 cup of curry powder
1 tbsp cayenne powder
1tbsp tumeric
1tsp cardamon
1 bulb of garlic
2 lbs of Chicken breasts (cut into bit-size pieces)
4 medium carrots sliced into small pieces
1 long banana pepper cut into pieces
1 large green bell pepper cut into short strips
Directions
First, sautee onions and garlic in olive oil over medium heat. Then add the curry powder and other spices. Add the carrots.
Second, add the chicken and stir well and often. Make certain that the spices and color is uniform over the pieces of chicken.
When the chicken is fairly well cooked (about 20 minutes) add the bell pepper and the banana pepper. Turn heat to lower setting and stir in. Don't cook too long, maybe 5 more minutes, so that the peppers stay crisp.
Serving Size: makes 6 1-cup servings
Second, add the chicken and stir well and often. Make certain that the spices and color is uniform over the pieces of chicken.
When the chicken is fairly well cooked (about 20 minutes) add the bell pepper and the banana pepper. Turn heat to lower setting and stir in. Don't cook too long, maybe 5 more minutes, so that the peppers stay crisp.
Serving Size: makes 6 1-cup servings
