Curry Chicen Stew
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 248.4
- Total Fat: 4.7 g
- Cholesterol: 52.6 mg
- Sodium: 233.4 mg
- Total Carbs: 25.3 g
- Dietary Fiber: 6.1 g
- Protein: 27.6 g
View full nutritional breakdown of Curry Chicen Stew calories by ingredient
Introduction
make in dutch oven, serve over rice make in dutch oven, serve over riceNumber of Servings: 5
Ingredients
-
1# chicken breast or thighs skinless & boneless (if breast cut into 2" cubes)
4 cloves garlic
1 Tbs ginger root minced
1 cup each chopped
celery, carrots, broccoli, cauliflower parsnips, mushrooms
2 Tbs olive oil
Braggs soy blend
1 Tbs curry powder
1 tsp cumin powder
sprinkle Mrs Dash seasoning if you like it
Directions
This makes approx 5-6 servings of 3 oz chicken + 1cup veg mix
Dust chix w/curry/cumin powder, mrs dash & brown in olive oil in dutch oven, dowse with braggs as you turn.
Add mushrooms & brown
Add all other chopped veggies, garlic, ginger & toss to wilt
cover 2-3 min
Add tomatoes & bean (rinsed), toss
add blance of spices
bring to a boil on stove top then transfer to 450 oven covered for 30 -40 min.
Number of Servings: 5
Recipe submitted by SparkPeople user LAURALEEJONES.
Dust chix w/curry/cumin powder, mrs dash & brown in olive oil in dutch oven, dowse with braggs as you turn.
Add mushrooms & brown
Add all other chopped veggies, garlic, ginger & toss to wilt
cover 2-3 min
Add tomatoes & bean (rinsed), toss
add blance of spices
bring to a boil on stove top then transfer to 450 oven covered for 30 -40 min.
Number of Servings: 5
Recipe submitted by SparkPeople user LAURALEEJONES.