Quick Chicken Curry

Quick Chicken Curry

4.3 of 5 (3)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 322.9
  • Total Fat: 9.7 g
  • Cholesterol: 52.6 mg
  • Sodium: 880.5 mg
  • Total Carbs: 34.0 g
  • Dietary Fiber: 3.0 g
  • Protein: 24.8 g

View full nutritional breakdown of Quick Chicken Curry calories by ingredient
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Introduction

Four ingredients, 10 minutes. Dinner is ready! Four ingredients, 10 minutes. Dinner is ready!
Number of Servings: 4

Ingredients

    2 cups jasmine rice
    1 bag (12 ounces) frozen stir-fry vegetables
    12 ounces cooked chicken breast meat, chopped or shredded
    1 cup jarred yellow curry sauce
    chopped cilantro for garnish (optional)

Tips

You can swap in brown rice if you prefer.

Curry too spicy for your taste buds? Top each serving with a spoonful of fat-free Greek yogurt.


Directions

Prepare the jasmine rice according to package directions and set aside.
Prepare the frozen vegetables according to package directions.
Place a medium saucepan over medium heat and add the chicken and vegetables. Stir in the curry sauce and heat until the sauce starts to simmer.
Remove from heat.
Divide the rice among four plates, then top with the chicken and vegetables.

Portion size: 1/2 cup rice, plus 1 cup meat and veggies


Photos by Whitmeyer Photography.

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Member Ratings For This Recipe



  • 2 of 2 people found this review helpful
    For less sodium use curry powder and some coconut milk. It will taste better than the jarred stuff anyways. - 3/14/14

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  • 2 of 2 people found this review helpful
    It looks good, but that's a lot of sodium. - 8/14/13

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  • Very Good
    great - 7/22/17

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  • Very Good
    great - 7/21/17

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  • Love curry dishes and this one looks good but not sure of the curry sauce. Never seen that in the store so will have to find a recipe for it. - 7/2/17

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  • This would be better with fresh vegetables, but I guess frozen do in a pinch.
    - 1/27/13

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