Curry Chicken and vegetables

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 238.4
  • Total Fat: 8.4 g
  • Cholesterol: 38.4 mg
  • Sodium: 758.9 mg
  • Total Carbs: 23.1 g
  • Dietary Fiber: 5.3 g
  • Protein: 18.8 g

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


Introduction

I grew up with my mother's wonderful curry dishes. Normally the vegetables were cooked separate from the meat. I'm not one to slave in the kitchen so I came up with this recipe.

This dish can be served with steamed rice or your favorite flat bread. I grew up with my mother's wonderful curry dishes. Normally the vegetables were cooked separate from the meat. I'm not one to slave in the kitchen so I came up with this recipe.

This dish can be served with steamed rice or your favorite flat bread.
Number of Servings: 4

Ingredients

    2 Tablespoons of olive oil
    3 Tablespoons of curry powder
    1 Small onion sliced
    9 Ounces of 1 1/2" cubed bonless skinless chicken breast
    1 Large Potato 1 1/2" cubed leave peel on if you want
    1 Cup of 99% Fat Free Chicken Broth
    1/2 Cup of water
    1 Teaspoon of salt
    1 1/2 Cups of Green Beens if frozen use less water

Directions

Heat oil and curry powder in a straight sided skillet. Add 1 1/2 cubed chicken to pan and patatoes. Pour chicken broth and water in, add *green beans and stir. Put lid on and heat at medium high until bubbling. Stir again and lower the heat to medium. Cook with lid on for 20 minutes.

*If using canned green beans add right before you turn the heat off. It will only take a minute to heat up.

Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user AGHANY.