Chicken and egg curry

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 212.2
  • Total Fat: 2.9 g
  • Cholesterol: 24.8 mg
  • Sodium: 162.2 mg
  • Total Carbs: 29.5 g
  • Dietary Fiber: 7.2 g
  • Protein: 20.3 g

View full nutritional breakdown of Chicken and egg curry calories by ingredient
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Number of Servings: 2


    Chicken Breast (cooked), no skin, 80 grams (remove)
    Egg White (Naturegg Simply Egg Whites) 0.5 cup (remove)
    Curry powder, 3 tbsp (remove)
    *Dried Onion Flakes, 2 tbsp (remove)
    Ginger Root, 3 tsp (remove)
    Tomato paste, Hunts, 2 tbsp (remove)
    Cauliflower, cooked, 1 cup (1" pieces) (remove)
    Peas and carrots, frozen, 0.25 cup (remove)
    Yellow Sweet Corn, Frozen, 0.25 cup kernels (remove)
    Mango Chutney (Sharwoods), 1 tbsp (remove)
    Lime Juice, 0.062 cup (remove)


Cook the chicken. Poach the egg whites in 2 poaching cups. Cook the vegetables. Combine all the other ingredients with 1/2 cup water and bring to a boil. Simmer gently until thick. Add the cooked ingredients and serve.

Serving Size: Makes 2 servings

Number of Servings: 2

Recipe submitted by SparkPeople user LESLEY210.

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