Vegetable and Chicken Curry

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 329.7
  • Total Fat: 16.3 g
  • Cholesterol: 105.0 mg
  • Sodium: 543.6 mg
  • Total Carbs: 10.5 g
  • Dietary Fiber: 2.7 g
  • Protein: 35.1 g

View full nutritional breakdown of Vegetable and Chicken Curry calories by ingredient


Introduction

Easy veggie and Chicken curry Easy veggie and Chicken curry
Number of Servings: 8

Ingredients

    4 tbsp Canola Oil
    12 serving Chicken-Perdue Boneless Skinless Chicken Breast, 4oz
    2 cup Cauliflower, raw
    1 cup, chopped Onions, raw
    1 cup, chopped Peppers, sweet, red, fresh
    1.5 cup, cubes Eggplant, fresh
    2 cup Green Beans (snap)
    1 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can)
    6 tsp Ginger Root
    4 clove Garlic

Directions

Ahead of time roast cauliflower, eggplant, and peppers, blanch cut up green beans. Cut up chicken into 1 inch pieces and brown in half the oil. Remove and saute the onion in the rest of the oil adding the ginger, garlic and curry powder at end. Add 1 cup of chicken stock to pot and cook on high pressure for 5 minutes. Add veggies and coconut milk to pot and simmer for 5 more minutes.

Serving Size: 8

Number of Servings: 8

Recipe submitted by SparkPeople user MEREGCARR.