Chicken Curry Recipe! Try This!

Chicken Curry

Nutrition Facts
Makes 3 servings
Serving Size: 1 serving
Amount Per Serving
Calories	274.5
Total Carbs	7.2 g
Dietary Fiber	1.3 g
Sugars	2 g
Total Fat	11.7 g
Saturated Fat	1.8 g
Unsaturated Fat	9.9 g
Potassium	489.5 mg
Protein	31.9 g
Sodium	340.1 mg
Dietary Exchanges 2 Fat, 1 Vegetable, 4 Very Lean Meat
See the Detailed Nutritional Analysis
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	Source:  A spicy chicken dish made with cayenne, curry powder, celery, onion, and garlic.
Servings   Ingredients 3/4 lb boneless skinless chicken breasts , trimmed of visible fat and cut into 1-inch cubes 1 pinch salt (to taste) 1 pinch black pepper (to taste) 2 tbsp extra virgin olive oil , divided 1/4 cup fresh chopped onion 1/4 cup fresh chopped celery 2 medium garlic cloves , minced 2 tbsp Flour, oat, whole grain 1 cup low sodium chicken broth 1/2 cup canned unsalted diced tomatoes , in juice 1/2 tsp Worcestershire sauce 1/2 tsp curry powder (or more, to taste) 1/8 tsp ground cayenne (red pepper) 1/4 cup fresh cilantro
Directions 1 Wash chicken and pat dry with paper towel. Season chicken on both sides with salt and pepper. 2 In large skillet, heat 1 tablespoon oil over medium. Arrange chicken in skillet and cook, stirring frequently, 3-5 minutes, or until the chicken cubes are browned. 3 Lower heat and cook chicken 2 to 4 minutes more, until chicken is no longer pink. Transfer chicken to a plate. Set aside. 4 Return pan to medium heat, add remaining oil to pan. Add onion, celery, and garlic. Cook, stirring occasionally, for about 5 minutes, or until just beginning to brown. 5 Stir in the flour until well combined. 6 Add broth to skillet. Cook, stirring occasionally, for about 5 minutes, or until thickened. 7 Add tomatoes, Worcestershire sauce, 1/2 teaspoon curry powder, cayenne, and reserved chicken. 8 Simmer 2 to 3 minutes. Taste and add up to 1/2 teaspoon more curry powder, if desired. 9 Turn off heat and stir in cilantro. Serve immediately. Additional Information Serve over brown rice with yogurt. Recipe Link: Click here!