Try this Chicken Curry recipe, or contribute your own.
Suggest a better description1. In a deep, 3-quart, heat-resistant, non-metallic casserole add 1 tablespoon vegetable oil. Add green pepper and thinly sliced onion and garlic to vegetable oil. Heat in Microwave Oven, uncovered, 2 1/2 minutes or until onion and pepper are tender. 2. In a small mixing bowl combine allspice, ginger, curry, turmeric powder, salt and pepper. 3. Rub spice mixture onto chicken with hands until chicken is evenly covered. Add chicken, tomatoes and 1 cup of chicken stock to onion-pepper mixture. 4. Heat, covered, in Microwave Oven 10 minutes. Add an additional cup of chicken stock, tart apples and heat, covered, an additional 10 minutes or until chicken is tender. 5. Add green peas and heat an additional 3 minutes or until mixture is heated through. Serve over rice.
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Serving Size: 1 Serving (222g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 71 | ||
Calories from Fat: 26 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.8g | 4 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 9.2mg | 0 % | |
Potassium 183.6mg | 5 % | |
Total Carbohydrate 9.8g | 3 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 8.6g | ||
Protein 3g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 71
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