Chicken Curry
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 226.9
- Total Fat: 4.6 g
- Cholesterol: 76.1 mg
- Sodium: 189.4 mg
- Total Carbs: 15.8 g
- Dietary Fiber: 1.2 g
- Protein: 29.2 g
View full nutritional breakdown of Chicken Curry calories by ingredient
Introduction
Flavorful dish, can do in the crockpot, in oven, or on stovetop. Flavorful dish, can do in the crockpot, in oven, or on stovetop.Number of Servings: 8
Ingredients
-
4 whole chicken breasts, you can cook them whole or cut into chunks. no skin.
2 Tbsp butter or margarine
2 onions, large & sliced into wedges
2 tsp fresh garlic, chopped or minced
1 Tbsp curry powder
1 tsp thyme
2 cups rice, uncooked
3 cans tomatoes diced or wedges, do not drain
Directions
Saute chicken in 1 Tbsp butter until browned. Remove from skillet.
Slice onions. Melt remaining butter in large skillet. Saute garlic and onion until onion is translucent. Add curry powder and thyme. Then add tomatoes straight from the can. (Do NOT drain first.)
From this point you can choose your cooking method.
Simmer on low heat until chicken is cooked through about 45 minutes.
OR
Bake in 350 oven for 1 hour to 1 1/2 hours depending on size of chicken pieces.
OR
Cook in crockpot for 6-8 hours.
Prepare rice as directed.
Serve chicken on bed of rice with sauce ladled over top.
Number of Servings: 8
Recipe submitted by SparkPeople user SAMODER.
Slice onions. Melt remaining butter in large skillet. Saute garlic and onion until onion is translucent. Add curry powder and thyme. Then add tomatoes straight from the can. (Do NOT drain first.)
From this point you can choose your cooking method.
Simmer on low heat until chicken is cooked through about 45 minutes.
OR
Bake in 350 oven for 1 hour to 1 1/2 hours depending on size of chicken pieces.
OR
Cook in crockpot for 6-8 hours.
Prepare rice as directed.
Serve chicken on bed of rice with sauce ladled over top.
Number of Servings: 8
Recipe submitted by SparkPeople user SAMODER.