Chicken Curry With Rice Recipe

Summary

Preparation Time5 MinCooking Time15 Min
Ready In20 MinDifficulty LevelVery Easy
Health IndexHealthyServings4
CuisineCourse
MethodDish
Main IngredientInterest Group

Ingredients

 Butter/Margarine2 Tablespoon
 Boneless chicken breasts1 Pound, cut into thin strips
 Tomato1 Large, coarsely chopped
 Onion soup mix envelope1 Ounce (1 Envelope, Lipton)
 Curry powder2 Teaspoon
 Water1 Cup (16 tbs)
 Plain yogurt1⁄2 Cup (8 tbs)
 Hot cooked rice2 Cup (32 tbs)
 Cooked peas2 Cup (32 tbs)

Nutrition Facts

Serving size

Calories 427 Calories from Fat 81

% Daily Value*

Total Fat 9 g14.2%

Saturated Fat 5 g24.9%

Trans Fat 0 g

Cholesterol 85.6 mg

Sodium 662.7 mg27.6%

Total Carbohydrates 50 g16.5%

Dietary Fiber 6.5 g26.1%

Sugars 7.7 g

Protein 35 g70.2%

Vitamin A 25.7% Vitamin C 31.9%

Calcium 10% Iron 24.8%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1) Blend the onion soup mix with water and curry powder.

MAKING
2) In a large skillet, melt butter.
3) Fry the chicken until browned.
4) Add tomatoes along with soup and curry powder mixture.
5) Cover the skillet and cook on low heat for 15 minutes until chicekn is cooked thoroughly.
6) Add yoghurt, heat the curry. Do not boil.

SERVING
7) Serve the chicken curry over hot rice along with cooked peas.
8) Garnish with coconut flakes, raisins or nuts, if desired.
Quantcast