Prep Time: 10 mins
Cook Time: 20 mins
Rating:
fatsecret members overall average rating
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A healthy and delicious version of Indian chicken curry.
Ingredients
Directions
- Mix onion, ginger, crushed red pepper, curry powder, turmeric and Italian dressing in 8 x 8 x 2" glass baking dish.
- Add chicken; turn to coat with marinade. Cover and refrigerate at least 2 hours and up to 1 day.
- Remove chicken from marinade and reserve marinade. Pat chicken dry and sprinkle with salt and pepper.
- Heat olive oil in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until brown, about 3 minutes per side.
- Add reserved marinade and chicken broth and bring to boil. Reduce heat to medium-low and simmer uncovered until chicken is cooked through, turning occasionally, about 6 minutes.
- Serve with rice.
741 members have added this recipe to their cookbook.
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Reviews
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Excellent! But it would only be 4 servings if I had for lunch. I had for dinner so had 2 servings over cauliflower instead of rice. I'll definitely make again. 4 WW pts per serving, I think
29 Oct 17 by member: azzylee
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Use homemade dressing, not commercial. Have no idea why "soup" is flagged as Not Ok, unless it's referring strictly to commercial soups; home made bone broth is wonderful for you.
28 Dec 11 by member: beakerwill
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easy to make. it was ok needs more spieces i think
27 Nov 11 by member: vallieeidth
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Nutrition summary:
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There are 191 calories in 1 serving of Indian Chicken Curry. |
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Calorie break-down: 26% fat, 13% carbs, 61% protein. |
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Nutrition Facts
Amount Per Serving
Calories
191
% Daily Values*
Total Fat
5.28g
7%
Saturated Fat
0.98g
5%
Trans Fat
0.03g
Polyunsaturated Fat
0.812g
Monounsaturated Fat
2.96g
Cholesterol
69mg
23%
Sodium
376mg
16%
Total Carbohydrate
6.13g
2%
Dietary Fiber
0.8g
3%
Sugars
3.15g
Protein
28.47g
Vitamin D
-
Calcium
30mg
2%
Iron
1.24mg
7%
Potassium
420mg
9%
Vitamin A
14mcg
2%
Vitamin C
4.4mg
5%
10%
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of RDI*
(191 calories)
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Calorie Breakdown:
Carbohydrate (13%)
Fat (26%)
Protein (61%)
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* Based on a RDI of 2000 calories
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