Chicken Curry w/ Brown Rice with onions

This recipe contains:

Calories 570.7

Total Fat 17.6 g

Saturated Fat 2.7 g

Polyunsaturated Fat 3.3 g

Monounsaturated Fat 10.2 g

Cholesterol 27.2 mg

Sodium 1,538.5 mg

Potassium 984.8 mg

Total Carbohydrate 82.1 g

Dietary Fiber 17.3 g

Sugars 4.3 g

Protein 24.2 g


Vitamin A 73.1 %

Vitamin B-12 2.0 %

Vitamin B-6 54.0 %

Vitamin C 38.6 %

Vitamin D 0.0 %

Vitamin E 11.8 %

Calcium 15.4 %

Copper 32.5 %

Folate 51.7 %

Iron 46.7 %

Magnesium 38.0 %

Manganese 133.5 %

Niacin 35.8 %

Pantothenic Acid 15.6 %

Phosphorus 43.3 %

Riboflavin 19.1 %

Selenium 39.7 %

Thiamin 29.9 %

Zinc 26.0 %

Remember to season the chicken before prepping the curry with a pinch of salt and black pepper. cover it while you chop everything and prep the sauce before adding the chicken.

You may add a little more red wine and beer to the recipe and 1 cup of water if you like. Remember alcohol evaporates when heated up.

You need two pots. One for the curry chicken and one for the brown rice with onions.

Curry Chicken
In the pot pour 1 tbsp of olive oil with 1 clove of crushed garlic, 1 cup of chopped onions and let it roast. Start pouring in the wine, the beer and the vegetable broth and keep in high until it starts boiling. Add the chicken with the chopped potatoes, the carrots, the lentils, the tomatoes, the curry, the cili powder, the paprika, the cumin and the oregano. Stir a little and let it cook with a lid over the pot. Stir every 5 Minutes.

Brwn Rice with Onions
In one pot add 1 tbsp of olive oil and the onion broth. Add the cup of chopped onions and let it boil. Lower the heat as soon as it starts boiling and add the 2 cups of brown rice with 2 cups of water and a pinch of salt. Stir. Cook at medium heat and stir when rice starts to dry and cover. Let it simmer until rice is fully cooked.

Serving Size: 2.5 Servings

Number of Servings: 2.5

Recipe submitted by SparkPeople user SARACHIBI.