Rich Vegetable Curry with Chicken
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 373.0
- Total Fat: 8.2 g
- Cholesterol: 53.4 mg
- Sodium: 613.8 mg
- Total Carbs: 52.5 g
- Dietary Fiber: 12.1 g
- Protein: 25.4 g
View full nutritional breakdown of Rich Vegetable Curry with Chicken calories by ingredient
Introduction
This is such a simple base recipe that you can add pretty much anything you had in the fridge to it and it would still taste fabulous! If you don't eat meat you can completely omit it or swap it for pressed extra firm tofu without any further adjusting! Many thanks to Carla of Chocolate Moosey for the idea behind this recipe. This is such a simple base recipe that you can add pretty much anything you had in the fridge to it and it would still taste fabulous! If you don't eat meat you can completely omit it or swap it for pressed extra firm tofu without any further adjusting! Many thanks to Carla of Chocolate Moosey for the idea behind this recipe.Number of Servings: 2
Ingredients
-
1/4 cup rice flour (or regular flour)
1/2 tbsp sugar
1 1/2 tbsp curry powder
1/2 tsp ginger
pinch cinnamon
1 tbsp butter
1/4 large sweet onion, diced
170g baby carrots, chopped
2 large carrots, cut into thin coins
3/4 cup chicken broth
2/3 cup warm 1% milk
1/2 head cauliflower, finely chopped
6 button mushrooms, sliced
150g snow peas, halved
1 cooked boneless skinless chicken breast, cubed (it's best if you cook it with a moist method so as to not get a crusty edge)
Tips
I highly suggest serving over brown Basmati rice.
Directions
In a small bowl, mix the flour, sugar, curry powder, ginger and cinnamon together. Set aside.
Heat a large, deep skillet over medium heat and melt the butter.
Add the onions and carrots and sauté until the onions are tender and beginning to turn golden.
Stir in the flour mixture and cook, stirring constantly, for about 2-3 minutes until everything is coated and fragrant.
Combine the broth and milk and slowly pour into the skillet.
Add the cauliflower and mushrooms, stir well and cover the skillet.
Cook, stirring occasionally, until the vegetables are tender and the sauce is thick.
Stir in the snow peas and cubed chicken and cook a few more minutes until the chicken is heated through and the snow peas are crisp-tender.
Serving Size: makes 2 hearty servings
Number of Servings: 2
Recipe submitted by SparkPeople user JO_JO_BA.
Heat a large, deep skillet over medium heat and melt the butter.
Add the onions and carrots and sauté until the onions are tender and beginning to turn golden.
Stir in the flour mixture and cook, stirring constantly, for about 2-3 minutes until everything is coated and fragrant.
Combine the broth and milk and slowly pour into the skillet.
Add the cauliflower and mushrooms, stir well and cover the skillet.
Cook, stirring occasionally, until the vegetables are tender and the sauce is thick.
Stir in the snow peas and cubed chicken and cook a few more minutes until the chicken is heated through and the snow peas are crisp-tender.
Serving Size: makes 2 hearty servings
Number of Servings: 2
Recipe submitted by SparkPeople user JO_JO_BA.