Chicken Curry Recipe

Name: Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 c. defatted chicken stock; 3 small chicken breast halves, skinned and meat cubed; 2 onions, chopped; 2 potatoes, peeled and diced; 1 green pepper, chopped; 2 Tbsp. tomato paste; 2 tsp. soy sauce; 1 tsp. grated fresh ginger; 1 tsp. each chili powder and curry powder; 1/2 tsp. each cardamon and turmeric powder; 1/4 tsp. cloves; 1 stick of cinnamon (or 1 tsp. ground); 3 drops Tabasco (optional); 1/3 c. raisins and/or 1 diced apple; optional condiments: nonfat yogurt, fresh or canned unsweetened pineapple chunks or fruit chutney.

Servings: persons

2 1/2 c. defatted chicken stock
3 small chicken breast halves, skinned and meat cubed
2 onions, chopped
2 potatoes, peeled and diced
1 green pepper, chopped
2 Tbsp. tomato paste
2 tsp. soy sauce
1 tsp. grated fresh ginger
1 tsp. each chili powder and curry powder
1/2 tsp. each cardamon and turmeric powder
1/4 tsp. cloves
1 stick of cinnamon (or 1 tsp. ground)
3 drops Tabasco (optional)
1/3 c. raisins and/or 1 diced apple
optional condiments: nonfat yogurt, fresh or canned unsweetened pineapple chunks or fruit chutney.

1
In a large skillet or dutch oven, bring 1/2 cup chicken stock to a boil.
2
Add chicken, onions, potatoes and green pepper.
3
Cook over medium heat until chicken is opaque (3 to 5 minutes).
4
Stir in remaining stock and other ingredients and heat to boiling; lower heat and simmer uncovered until the vegetables are tender (about 30 to 45 minutes).
5
Remove cinnamon stick.
6
Stir raisins or apples through before serving.
7
Serve on rice or couscous with condiments. Serves 6.

474

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 1/2 c. defatted chicken stock, 3 small chicken breast halves, skinned and meat cubed, 2 onions, chopped, 2 potatoes, peeled and diced, and more.

Yes, Chicken Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Curry

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