Quick & Easy Curry Chicken

Quick & Easy Curry Chicken
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 191.0
  • Total Fat: 2.5 g
  • Cholesterol: 35.1 mg
  • Sodium: 568.1 mg
  • Total Carbs: 24.7 g
  • Dietary Fiber: 6.6 g
  • Protein: 18.0 g

View full nutritional breakdown of Quick & Easy Curry Chicken calories by ingredient
Submitted by:


Fast and easy dinner that uses readily available things and requires no prep. 10 minutes from start to plate (except the rice) Fast and easy dinner that uses readily available things and requires no prep. 10 minutes from start to plate (except the rice)
Number of Servings: 4


    8 ounces Chicken Breast (cooked), no skin, roasted
    1 cup broccoli slaw (broccoli, carrots, red cabbage), shredded
    1 cup, strips or slices Carrots, raw
    1 cup Beans, red kidney
    .5 cup, chopped Onions, raw
    2 tsp Garlic
    2 tsp Ginger Root
    3 tbsp Rice wine vinegar (by AMYCZCOM)
    1 tbsp Honey
    1 tbsp Argo Cornstarch
    1 tsp Curry powder
    1 tsp Ginger, ground
    1 tsp Onion powder
    1 tsp Garlic powder
    1 tsp Coleman's Mustard Powder (by KAY-AICH)
    .5 tsp Paprika
    .5 tsp Pepper, red or cayenne
    .5 tsp Pepper, black
    .5 tsp Salt
    1 tbsp Basil
    1 tbsp Parsley


Can be made vegetarian by omitting the chicken. Also great served over couscous, quinoa, or rice noodles.


Quick & Easy Chicken Curry

1 cup leftover chicken, shredded or diced small
1 cup broccoli slaw (available in the produce section)
1 cup shredded carrots
1 can red kidney beans, drained
1/2 white onion, diced small
2 TBS grated fresh ginger
1 TBS minced garlic
3 TBS rice wine vinegar
1 TBS honey
1 TBS corn starch
1 tsp each of curry powder, ground ginger, onion powder, garlic powder, mustard powder, basil, and parsley
1/2 tsp each of paprika, cayenne pepper, black pepper, salt
1 cup water

- put parsley and basil in small bowl on the side
- mix water, honey, vinegar, and all dry spices in a small bowl and set aside
- in a large skillet on medium high heat, add a little olive oil, bring it up to temp, then add onions, garlic, and grated ginger
- saute until onions begin to look translucent, stirring constantly
- pour bowl of liquid mix into pan, stirring constantly
- add cornstarch and stir to mix well
- add chicken, broccoli slaw, shredded carrots, and kidney beans, stirring constantly
- reduce heat to medium, cover and let simmer for 5 minutes so it thickens up some
- add parsley and basil, stir well and remove from heat
- serve over white or brown rice
Serves 4

Serving Size: Makes 4 1-cup servings

TAGS:  Poultry |

Rate This Recipe