Quick Curry Chicken and Rice
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 327.8
- Total Fat: 10.6 g
- Cholesterol: 16.3 mg
- Sodium: 766.2 mg
- Total Carbs: 46.4 g
- Dietary Fiber: 4.1 g
- Protein: 11.3 g
View full nutritional breakdown of Quick Curry Chicken and Rice calories by ingredient
Introduction
Another quickie chicken and rice recipe! I like the Maya Kaimal line of curry sauces found in the refridgerated section of the grocery store Another quickie chicken and rice recipe! I like the Maya Kaimal line of curry sauces found in the refridgerated section of the grocery storeNumber of Servings: 4
Ingredients
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1 lb package of skinless, boneless, chicken breast tenderloins
1, 15 oz jar of your favorite, curry sauce(our fave is Maya Kaimal found in the refridgerated section at Fresh Market)
1, 14.5 oz can of new, whole potatoes
about 3 cups uncooked white rice
olive oil
Directions
1. boil 2 qts water fo he rice while you begin to cook the chicken
2. add a couple tablespoons of olive oil to a fry pan (deep sided is best) and heat on medium
3. gently cook the chicken breasts, turning frequently to keep from sticking until just cooked all the way through (about 10 minutes)
4. leaving chicken in the pan, dice into small chunks, then add the curry sauce and potatoes (cut into small chunks or slices...your preference)
5. cover and simmer on low while you add the rice and cook it.
6. Drain rice, toss all ingredients into a serving bowl (or straight into a storage container for quick leftover prep!) and stir to mix thoroughly.
7. Serves between 4 and 6 people. Makes great leftovers for easy lunch the next day!
Number of Servings: 4
Recipe submitted by SparkPeople user DELLKR.
2. add a couple tablespoons of olive oil to a fry pan (deep sided is best) and heat on medium
3. gently cook the chicken breasts, turning frequently to keep from sticking until just cooked all the way through (about 10 minutes)
4. leaving chicken in the pan, dice into small chunks, then add the curry sauce and potatoes (cut into small chunks or slices...your preference)
5. cover and simmer on low while you add the rice and cook it.
6. Drain rice, toss all ingredients into a serving bowl (or straight into a storage container for quick leftover prep!) and stir to mix thoroughly.
7. Serves between 4 and 6 people. Makes great leftovers for easy lunch the next day!
Number of Servings: 4
Recipe submitted by SparkPeople user DELLKR.
Member Ratings For This Recipe
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