Chicken Curry in a Hurry
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 332.9
- Total Fat: 8.8 g
- Cholesterol: 45.6 mg
- Sodium: 461.3 mg
- Total Carbs: 39.7 g
- Dietary Fiber: 7.5 g
- Protein: 24.2 g
View full nutritional breakdown of Chicken Curry in a Hurry calories by ingredient
Number of Servings: 6
Ingredients
-
4 medium potatoes,peeled and cut into bite sized pieces
8 carrots, peeled and sliced
1 large onion
2 teaspoon minced garlic
1/2 teaspoon chopped ginger root
2 tablespoons vegetable oil
4 skinless boneless chicken breast halves, cut into 1-inch pieces
2 tablespoon Patak's Curry Paste
1 (14-ounce) can chicken broth
1 cup frozen peas, thawed
salt, to taste
Directions
In separate pans, boil carrots and potatoes until tender.
In skillet, heat oil. Add onion, garlic and ginger root. Cook until tender. Add Chicken and cook until done.
Add curry paste to chicken. Mix well. Add chicken broth.
Drain carrots and potatoes, pouring the hot water over the peas in a colander to warm them. Drain well. Add potatoes, carrots and peas to chicken mixture. Bring to a boil then turn down heat and simmer for a few minutes to all flavors to blend.
Serve over rice. Makes about 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user NPAUL929.
In skillet, heat oil. Add onion, garlic and ginger root. Cook until tender. Add Chicken and cook until done.
Add curry paste to chicken. Mix well. Add chicken broth.
Drain carrots and potatoes, pouring the hot water over the peas in a colander to warm them. Drain well. Add potatoes, carrots and peas to chicken mixture. Bring to a boil then turn down heat and simmer for a few minutes to all flavors to blend.
Serve over rice. Makes about 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user NPAUL929.