Chicken and Vegetable Curry

  • U Serves 6 People
  • P Prep: 00:15
  • P Cook: 02:00
Chicken and Vegetable Curry

Nutritional Facts

per 1 serving size (Recipe makes 6 servings)


Amount Per Serving


Calories 123

Calories from Fat 33


% Daily Values*


Total Fat 3.72

5.72%


Saturated Fat 2.26

11.30%


Polyunsaturated Fat 0.26


Monounsaturated Fat 0.72


Cholesterol 16.00

5.33%


Sodium 170.58

7.11%


Potassium 341.50


Total Carbohydrate 14.91

4.97%


Dietary Fiber 2.33

9.32%


Sugars 5.85


Protein 8.33


Vitamin A 75.08%

Vitamin C 91.63%


Calcium 4.46%

Iron 8.71%


* Nutritional Values are estimated and may vary

³ Description

Delicious simple dinner that can feed you for days

² Ingredients

  •  6 oz, boneless, cooked, skinless Skinless Chicken Breast
  •  1 medium Zucchini
  •  1 serving (serving = 1 medium pepper) Publix Red Bell Pepper
  •  1/4 cup, chopped Carrots
  •  1 medium (2-1/2" dia) Onions
  •  1/2 cup chopped Broccoli
  •  5 tsp Minced Garlic
  •  1 tbsp Curry Powder
  •  3 serving (serving = 1/3 cup) Thai Kitchen Lite Coconut Milk
  •  1 cup (8 fl oz) Chicken Stock
  •  1/2 cup, cubes Sweet Potato
  •  1/4 cup Raisins
  •  1 wedge or slice (1/8 of one 2" dia lime) Lime
  •  1 tsp Olive Oil
   

q Directions

Start by seasoning the chicken on both sides with salt, pepper, garlic powder and curry powder. In a large pot with olive oil, sear chicken well on both sides, and then remove chicken and set aside.
Chop all vegetables then add garlic, onions and carrots into the same pot and cook down the veggies (add a little more olive oil if needed to remove some of the crust from the bottom.) Add in the chopped broccoli, bell pepper, sweet potato and zucchini and season with a little more of the same seasonings used on the chicken. Make sure all the vegetables are evenly coated with seasoning before adding chicken back in followed by, raisins, lime zest, chicken broth and can of coconut milk. Add as much water as needed (if any) to make sure everything is just barley covered by water.
Cook on a low simmer for an hour, making sure to stir up every now and then. Chicken should easily shred apart, so if it doesn't then cook longer. When chicken is nice and tender, shred and add back into pot. Stir and serve over brown rice with green onion and cilantro on top!
Enjoy!

Recipe Provided by @honestfoodieblog

U More Recipes By @honestfoodieblog:

Oatmeal Nectarine Bake Caprese Capellini Baked Chicken Strips W/ Spicy Honey Mustard Pb&J Chocolate Cups

c 1 Comment

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Connie


Fabulous recipe!!! Thank you!

 

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