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Quick Chicken Curry

  • 2servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B6, C, P
MineralsCopper, Fluorine, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 teaspoons 10ml Olive oil

  2. 1 Onion - chopped

  3. 1 tablespoon 15ml All-purpose flour

  4. 1 tablespoon 15ml Curry powder

  5. 1/2 cup 118ml Low-sodium chicken broth

  6. 1/2 cup 118ml Unsweetened applesauce

  7. 1 Apple - cored and diced

  8. 2 tablespoons 30ml Raisins

  9. 1 1/2 cups 93g / 3 1/3oz Cubed cooked skinless chicken breast

  10. 1/4 cup 59ml Skim milk

  11. 2 cups 320g / 11oz Hot cooked brown rice

Instructions Jump to Ingredients ↑

  1. In a large nonstick saucepan, heat the oil. Add the onion and cook, stirring as needed, until softened, about 5 minutes. Add the flour and curry; cook, stirring constantly, until the flour is lightly browned, about 1 minute.

  2. Add the broth, applesauce, apple and raisins; bring to a boil, stirring constantly. Reduce the heat and simmer, covered, stirring as needed, until slightly thickened, about 10 minutes.

  3. Stir in the chicken and milk; cook until heated through, about 3 minutes. Serve the rice, topped with the chicken curry.

  4. This recipe yields 2 servings.

  5. Per Serving: 538 Calories, 11 g Total Fat, 2 g Saturated Fat, 73 mg Cholesterol, 123 mg Sodium, 77 g Total Carbohydrate, 8 g Dietary Fiber, 35 g Protein, 108 mg Calcium.

  6. Serving Provides: 2 Breads, 2 Fruit/Vegetables, 3 Protein/Milk, 1 Fat.

  7. Points Per Serving: 10.

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