CHICKEN AND VEGETABLE CURRY

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 316.9
  • Total Fat: 20.3 g
  • Cholesterol: 73.3 mg
  • Sodium: 969.8 mg
  • Total Carbs: 10.6 g
  • Dietary Fiber: 1.3 g
  • Protein: 25.3 g

View full nutritional breakdown of CHICKEN AND VEGETABLE CURRY calories by ingredient


Introduction

spark up some chicken and veggies spark up some chicken and veggies
Number of Servings: 4

Ingredients

    1 cup Asparagus, fresh
    1 cup pieces Mushrooms, fresh
    114 gram Zuchinni, fresh, raw
    16 oz Chicken, Rotissiere, Walmart/Marketside Traditional (by RHIDENISSEN)
    3 tbsp Curry, spice (by NICA717)
    3 tbsp Spice World Minced Onions (Dried) (by UPSTAIRSMARJ)
    2 tsp Garlic powder
    1 serving Sazón Goya (Sazón with Azafrán) (by JRENEE25)
    3 tbsp Smart Balance Buttery Spread
    1 cup (8 fl oz) Water, tap

Tips

add a starch to serve over if you like, or, zoodle two zuchinni instead of slicing them


Directions

In frying pan add butter, water, sazon, garlic power and minced onions, bring to low boil. slice vegetables and add to frying pan. go to simmer and cover. shred rotissiere chicken add to pan. add curry seasoning. stir and let simmer until veggies are the texture you like or you're ready to eat.

Serving Size: makes 4 1 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user OLD-NACL.