Curried Chicken and Vegetables

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 287.5
  • Total Fat: 3.6 g
  • Cholesterol: 73.9 mg
  • Sodium: 554.0 mg
  • Total Carbs: 28.8 g
  • Dietary Fiber: 2.6 g
  • Protein: 30.6 g

View full nutritional breakdown of Curried Chicken and Vegetables calories by ingredient
Submitted by:


A light curried dish that tastes great and is low fat! A light curried dish that tastes great and is low fat!
Number of Servings: 6


    3 boneless, skinless Chicken breasts, cubed
    3 cups Fingerling potatoes. cut to bite size
    1 medium yellow onion, cut
    2 stalks celery, cut
    2 large carrots, cut
    1 T. butter
    2 T. curry powder
    1/2 tsp. salt
    pepper to taste
    3 cups low fat, unsalted, chicken broth
    5 oz. (1/2 bag) frozen peas
    1/2 cup skim plus milk
    2 T cornstarch
    1/2 cup rice, cooked


Melt butter in a pot. Add onions, carrots, celery and curry; stir until onions are slightly browned and "glassy". Add broth chicken, potatoes and salt and pepper. Boil for about 15 minutes until potatoes are soft. Add peas and cook for 5 minutes. Stir cornstarch into milk and stir in to thicken and give a "creamy" texture.
Serve over rice and garnish with parsley.

I like to serve this with a few chopped peanuts and some chutney but these are not in the calculations.

Number of Servings: 6

Recipe submitted by SparkPeople user MIMISTAN.

Rate This Recipe