Bombay Chick\en
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 153.5
- Total Fat: 2.4 g
- Cholesterol: 10.3 mg
- Sodium: 112.3 mg
- Total Carbs: 25.1 g
- Dietary Fiber: 3.5 g
- Protein: 11.4 g
View full nutritional breakdown of Bombay Chick\en calories by ingredient
Introduction
This is an indian inspired chicken dish. It contains 1.5 starch, 1 vegetable and 4 lean meat exchanges. This is an indian inspired chicken dish. It contains 1.5 starch, 1 vegetable and 4 lean meat exchanges.Number of Servings: 6
Ingredients
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2 tsp olive or corn oil.
1 medium onion , minced
2 garlic cloves, minced
1 1/2 lbs chicken breasts, boned, skinned and cut into 2 inch pieces.
2 Tbsp curry powder
1 cup carrots sliced diagonnally, to save time you can purchase the pre sliced.
1 cup cauliflower florets.
1 1/2 cups evaporated skim milk
1/2 cup chickpeas drained
1/4 cup raisins
1/2 cup frozen peas, thawed and drained
1 Tbsp cornstarch or arrowroot powder.
2 Tbsp water.
You can serve with 1/3 cup of Basmati rice for an additional starch exchange. Prepare the rice according to the package directions.
Directions
*if you are preparing rice as a side dish put that on the stove first.
1. Heat the oil in a large saucepot over medium-high heat.
Add the onion, garlic and chicken. Saute until the chicken is almost cooked through about 5 minutes. Add the curry powder and cook for 3 more minutes.
2. Place the carrots and cauliflower together in a steamer and steam for 5 - 6 minutes. I do mine in the microwave steamer but if you don't have one you can just steam over boiling water. Once steamed add to the chicken. Add one 12oz can of evaporated skim milk and cook for 5 minutes over medium high heat.
3. Add the chickpeas raisins and peas. Mix together the 1 Tbsp cornstarch with the 2 Tbsp water and add to the chicken mixture. Cook untiul the sauce is thickened about 3 - 5 minutes.
Enjoy.
Number of Servings: 6
Recipe submitted by SparkPeople user SPARKAHOLIC.
1. Heat the oil in a large saucepot over medium-high heat.
Add the onion, garlic and chicken. Saute until the chicken is almost cooked through about 5 minutes. Add the curry powder and cook for 3 more minutes.
2. Place the carrots and cauliflower together in a steamer and steam for 5 - 6 minutes. I do mine in the microwave steamer but if you don't have one you can just steam over boiling water. Once steamed add to the chicken. Add one 12oz can of evaporated skim milk and cook for 5 minutes over medium high heat.
3. Add the chickpeas raisins and peas. Mix together the 1 Tbsp cornstarch with the 2 Tbsp water and add to the chicken mixture. Cook untiul the sauce is thickened about 3 - 5 minutes.
Enjoy.
Number of Servings: 6
Recipe submitted by SparkPeople user SPARKAHOLIC.
Member Ratings For This Recipe
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