Chicken Curry

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 309.5
  • Total Fat: 19.2 g
  • Cholesterol: 14.6 mg
  • Sodium: 1,109.3 mg
  • Total Carbs: 24.8 g
  • Dietary Fiber: 4.3 g
  • Protein: 12.7 g

View full nutritional breakdown of Chicken Curry calories by ingredient


Introduction

This slightly spicy curry is heavenly. The consistency is stew like and is great served over a bed of rice.
I use the low fat low sodium chicken broth to reduce some of the sodium in this recipe. This slightly spicy curry is heavenly. The consistency is stew like and is great served over a bed of rice.
I use the low fat low sodium chicken broth to reduce some of the sodium in this recipe.
Number of Servings: 4

Ingredients

    1 T cooking oil
    1 onion chopped
    2 cloves of garlic
    1 t. chopped ginger
    1 t. Chinese 5 spice powder
    1 t. ground cumin
    1/4 t cayenne pepper
    1/4 t tumeric
    1 t. salt
    1 c. chicken broth
    1/2 c. unsweetened coconut milk
    1/2 lbs. of potatoes cut into 1/2 in cubes
    1 1/3 pounds of chicken cut into 1/2 in. cubes
    1/2 c peanuts chopped
    1 can of diced tomatoes
    3 T fresh chopped cilantro
    3 T broad leaf parsley

Directions

In large pan heat oil and add in the onions. Cook onions until they begin to go transparent. Add in the garlic and ginger and stir for a few more minutes. Add the rest of the spices, chicken broth and and potatoes. Cook for another 5 minutes. Add in the remaining ingredients, stir cover and cook for about 10 minutes until chicken is cooked. Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user BDMATHESON.