Pantry Chicken Curry

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 260.7
  • Total Fat: 6.8 g
  • Cholesterol: 83.0 mg
  • Sodium: 405.2 mg
  • Total Carbs: 19.7 g
  • Dietary Fiber: 3.9 g
  • Protein: 29.5 g

View full nutritional breakdown of Pantry Chicken Curry calories by ingredient


Introduction

Just grabbed things from my pantry. Play around with the seasonings- if you have curry powder use it!

You can play with the proteins- extra beans for a vegetarian dish. Add more veggies if you have them on hand. Just grabbed things from my pantry. Play around with the seasonings- if you have curry powder use it!

You can play with the proteins- extra beans for a vegetarian dish. Add more veggies if you have them on hand.
Number of Servings: 5

Ingredients

    1 tbsp Olive Oil
    2 large chicken breasts, chopped into 1" pieces
    1 can chickpeas, drained and rinsed
    1 can can whole tomatoes, drained (juice reserved), quartered
    1 large Onion, sliced
    1 tbsp Garam Masala
    2 tsp Ginger Root
    3 cloves Garlic
    1 tsp Cumin seed
    .5 tbsp Ground numeric
    Salt to taste

Directions

Heat oil over med heat in a large skillet with high sides.

Add chicken. When cooked on one side, add all other ingredients, season to taste. Stir to distribute seasonings. Simmer for 15 minutes, stirring occasionally. If it gets dry, add some of the tomato juice.

Serving Size: Makes 5 1c servings

Number of Servings: 5

Recipe submitted by SparkPeople user BUUKWORM14.