Curried Chicken Stew

Recipe from

Oxmoor House

Nutritional Information

Calories 287
Caloriesfromfat 8 %
Fat 2.4 g
Satfat 0.5 g
Monofat 0.5 g
Polyfat 0.7 g
Protein 27.9 g
Carbohydrate 36.1 g
Fiber 0.0 g
Cholesterol 55 mg
Iron 0.0 mg
Sodium 271 mg
Calcium 0.0 mg

Ingredients

Vegetable cooking spray
1 2/3 cups chopped tomato
1 cup sliced onion
1 cup chopped sweet red pepper
1 cup frozen sliced okra
6 cloves garlic, minced
1 1/4 pounds skinned, boned chicken breasts, cut into bite-size pieces
4 cups canned no-salt-added chicken broth, undiluted
1 tablespoon curry powder
1 tablespoon finely chopped crystallized ginger
1/2 teaspoon salt
1/2 teaspoon ground red pepper
1/2 teaspoon black pepper
1 cup orzo (rice-shaped pasta), uncooked

Preparation

Coat a Dutch oven with cooking spray. Add tomato and next 4 ingredients; saute until tender. Stir in chicken and next 6 ingredients. Bring to a boil; cover, reduce heat, and simmer 20 minutes. Gradually stir in orzo, and cook 8 to 10 minutes or until orzo is tender.

Note:

Oxmoor House Cooking Light Collection

January 1996
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