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Chicken and Vegetable Curry Recipe

Chicken and Vegetable Curry Recipe

4 servings



12-16 ounces boneless, skinless chicken breast, cubed

1/2 cup chopped onion

2 cloves garlic

1 tablespoon flour

1 small head cauliflower, cut into florets

1 cup each: cubed peeled potatoes, chopped tomato, thickly sliced carrots

1 1/2 cups reduced-sodium fat-free chicken broth

3/4 teaspoon each: dry mustard, ground cumin, ground coriander

1-2 tablespoons lemon juice

Salt and cayenne pepper, to taste


Saute chicken, onion, and garlic in lightly greased large saucepan until chicken is browned, 5 to 6 minutes, stir in flour and cook 1 minute. Add vegetables, broth, and herbs, heat to boiling. Reduce heat and simmer, covered, until chicken and vegetables are tender, 10 to 15 minutes. Season to taste with lemon juice, salt and cayenne pepper.


Per Serving:

Calories: 250

% of calories from fat: 11

Fat (gm): 3.1

Saturated fat (gm): 0.7

Cholesterol (gm): 51.7

Sodium (mg): 203

Protein (gm): 28.4

Carbohydrate (gm): 29

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