Combine curry powder, salt, and black pepper. Sprinkle chicken with curry mixture.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 5 minutes. Add onion, bell pepper, and garlic; sauté 3 minutes. Add broth, currants, 1 tablespoon thyme, and tomatoes; bring to boil. Reduce heat and simmer 5 minutes. Stir in remaining 1 tablespoon thyme; cook 1 minute. Sprinkle with almonds.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (394g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 387 (55%)|
|Amt Per Serving||% DV|
|Total Fat 43g||57 %|
|Saturated Fat 10.3g||52 %|
|Monounsaturated Fat 20.3g|
|Polyunsanturated Fat 8.9g|
|Cholesterol 219.1mg||67 %|
|Sodium 219.4mg||8 %|
|Potassium 880.5mg||23 %|
|Total Carbohydrate 8g||2 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 5.1g|
|Protein 67.6g||97 %|
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: 699
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!