Yummy Chicken and Veggie Curry

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 327.9
  • Total Fat: 2.8 g
  • Cholesterol: 68.2 mg
  • Sodium: 2,590.9 mg
  • Total Carbs: 41.3 g
  • Dietary Fiber: 8.8 g
  • Protein: 37.0 g

View full nutritional breakdown of Yummy Chicken and Veggie Curry calories by ingredient



Number of Servings: 2

Ingredients

    * 2 Chicken boneless chicken breasts
    * 2 Green Peppers chopped
    * 3 Carrots Chopped
    * 1 Large Onion Chopped
    * 1 Cup Plain Skim Fat Free Yogurt
    * 1 Tbsp Curry Powder
    * Splenda to taste (or Honey)
    * Salt to Taste
    * Fresh Ginger Root to taste

Directions

Chop up all the veggies and toss them in a pan sprayed with fat free cooking spray over medium heat until it just starts getting tender. Cut up the chicken breasts and add them too. Then add the Yogurt and curry powder. Cook until the vegetables are desired tenderness and chicken is well cooked. Then add the Splenda, (I used to use honey for this all the time, but tried Splenda and it's not that big a difference) ginger, and salt to taste.

Number of Servings: 2

Recipe submitted by SparkPeople user LESSAMELEIGH.