Sheila's Chicken Curry

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 249.8
  • Total Fat: 11.3 g
  • Cholesterol: 66.3 mg
  • Sodium: 662.2 mg
  • Total Carbs: 10.9 g
  • Dietary Fiber: 2.7 g
  • Protein: 26.5 g

View full nutritional breakdown of Sheila's Chicken Curry calories by ingredient
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This is an easy quick fix go-to meal for during the week and a family favorite at our house. This is an easy quick fix go-to meal for during the week and a family favorite at our house.
Number of Servings: 4


    1 lb. boneless,skinless chicken breasts cut in 1 in. cubes
    1 teaspoon salt
    1 teaspoon pepper
    2 teaspoons olive oil
    1 cup chopped onion
    1 cup chopped celery
    2 teaspoons minced garlic (or 1 clove)
    2 tablespoons arrowroot (thickener)
    1 cup gluten free soy sauce (optional)
    1 teaspoon curry powder
    1 tablespoon tumeric
    1 teaspoon cayenne


You can use gluten free soy sauce such as Tamari to add additional flavor, but it is not really necessary.


Salt and pepper cubed chicken. Use cooking spray on non-stick skillet and add 1 tablespoon olive oil . Then brown chicken in pan stirring frequently for about 4 minutes on high heat until chicken is no longer pink. Reduce heat to medium and add 1 teaspoon olive oil to pan. Add onion, celery and garlic. Add broth and cook stirring constantly for about 4 minutes. Add arrowroot thickener and keep stirring for another 4 minutes until thickened and well blended. Stir in tomatoes, soy sauce (optional) curry, tumeric, and cayenne and simmer for 3 minutes until flavors are blended. Add additional curry powder if desired. Serve over jasmine or brown rice.

Serving Size: Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user LEANGIRL22.

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