Chicken Curry

recipe

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

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

Ingredients

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

Preparation

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.

Note:

All-New Complete Step-by-Step Diabetic,

Oxmoor House

March 2006
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