curried chicken and vegetables

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 108.8
  • Total Fat: 0.9 g
  • Cholesterol: 10.3 mg
  • Sodium: 802.6 mg
  • Total Carbs: 16.5 g
  • Dietary Fiber: 4.9 g
  • Protein: 7.2 g

View full nutritional breakdown of curried chicken and vegetables calories by ingredient
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Number of Servings: 4


    1 lb boneless skinless Chicken Breast, cubed
    1 16 oz bag of Market pantry California blend, broccoli, carrots cauliflower, or your choice
    1 Cup chopped Onions
    1 med Green Pepper chopped about 1/2 cup
    2 medium Celery stalks diced
    1 15 oz can of Tomatoes
    1 tbls ground cumin
    1 tbls ground Coriander
    1 tsp ground Turmeric
    2 tsp freshly grated Ginger Root
    5 cloves of minced Garlic
    2 tsp Salt
    1 tbls stone ground mustard
    1 tsp Cinnamon, ground
    1 tsp Curry powder


Steam 1 cup of brown rice in steamer or cook on stove for about 50 min.

brown onions, bell peppers and celery in non stic skillet sprayed with non stick cooking spray. then add the remaining ingredients and let cook till chicken is done and frozen vegies are warmed through.

serve with rice and garnish with fresh basil or cilantro.

makes 4, 1 1/2 Cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user SPRINKLE65.

TAGS:  Poultry |

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