Indian Chicken Curry with Veggies
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 249.9
- Total Fat: 6.6 g
- Cholesterol: 70.8 mg
- Sodium: 263.4 mg
- Total Carbs: 20.7 g
- Dietary Fiber: 7.6 g
- Protein: 28.2 g
View full nutritional breakdown of Indian Chicken Curry with Veggies calories by ingredient
Introduction
Chicken Breast with peas, carrots, and green beans. Chicken Breast with peas, carrots, and green beans.Number of Servings: 6
Ingredients
-
12 oz Frozen green peas
1/2 lb Carrots, cooked
1 cup Onions, yellow sauteed
8 oz Red Ripe Tomatoes
6 cloves Garlic
2 Tbsp Ginger Root
24 oz Tyson boneless, skinless chicken breast
2 cups Fresh Green Beans
1 tbsp Ghee
Directions
Sautee onions with ghee in a pan on medium low heat.
Add grated garlic and ginger
Add spices as you like (dhania powder, garam masala, turmeric, chili powder, cumin, paprika, pepper, etc.) Stir frquestly to prevent burning the spices.
Add cubed chicken breast and stir until combined.
Add pureed tomato and simmer until chicken is cooked.
Add frozen peas.
Add roasted carrots and pre-cooked green beans.
Add salt to taste.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user RAIMYFOUTCH.
Add grated garlic and ginger
Add spices as you like (dhania powder, garam masala, turmeric, chili powder, cumin, paprika, pepper, etc.) Stir frquestly to prevent burning the spices.
Add cubed chicken breast and stir until combined.
Add pureed tomato and simmer until chicken is cooked.
Add frozen peas.
Add roasted carrots and pre-cooked green beans.
Add salt to taste.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user RAIMYFOUTCH.