Chicken Curry

Yield: 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)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 381
  • Calories from fat: 0.0%
  • Fat: 8g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 32.6g
  • Carbohydrate: 44.3g
  • Fiber: 2.5g
  • Cholesterol: 73mg
  • Iron: 0.0mg
  • Sodium: 430mg
  • Calcium: 0.0mg


  • 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


  1. Melt margarine in a medium nonstick skillet coated with cooking spray over medium-high heat. Add 1/4 cup onion; sauté until tender.
  2. 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.
  3. Spoon chicken mixture over rice. Top evenly with banana, green onions, chutney, and peanuts.
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