Chicken Curry

Oxmoor House
2 servings (serving size: 1/2 cup rice, 1/2 of chicken mixture, 2 tablespoons banana, 1 tablespoon green onions, 1/2 tablespoon chutney, and 1/2 tablespoon peanuts)


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1 teaspoon reduced-calorie margarine
Butter-flavored cooking spray
1/4 cup chopped onion
1/2 cup low-sodium chicken broth
1/4 cup fat-free milk
1 tablespoon all-purpose flour
1 teaspoon curry powder
1 cup chopped cooked chicken breast
1 tablespoon lemon juice
1/4 teaspoon salt
1 cup cooked long-grain rice
1/4 cup chopped peeled banana
2 tablespoons chopped green onions
1 tablespoon chutney
1 tablespoon chopped unsalted dry-roasted peanuts


Melt margarine in a medium nonstick skillet coated with cooking spray over medium-high heat. Add 1/4 cup onion; sauté until tender.

Combine broth and next 3 ingredients; stir until smooth. Add to onion mixture. Cook over medium heat, stirring constantly, until thickened. Add chicken, lemon juice, and salt. Cook over medium heat 6 minutes or until thoroughly heated, stirring occasionally.

Spoon chicken mixture over rice. Top evenly with banana, green onions, chutney, and peanuts.

Created date

April 2008

Nutritional Information

Calories 381
Caloriesfromfat 0.0 %
Fat 8 g
Satfat 1.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 32.6 g
Carbohydrate 44.3 g
Fiber 2.5 g
Cholesterol 73 mg
Iron 0.0 mg
Sodium 430 mg
Calcium 0.0 mg