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Recipe Summary

prep:
30 mins
total:
30 mins
Servings:
4
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Speedy Chicken Curry

Ingredients

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Directions

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  • Cook the rice according to package instructions. Meanwhile, heat the oil in a very large skillet over medium heat. Add the ginger and garlic and cook for 30 seconds, or until aromatic. Add the onion and cook until tender, about 6 minutes. Add the curry powder and toast, stirring constantly for about 1 minute.

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  • Stir in the the coconut milk, crushed tomatoes, salt and pepper. Cook over medium heat until slightly thickened, about 5 minutes.

  • Add the spinach, chicken, and peas and cook until the meat peas are warmed through and the spinach has wilted. Serve over the rice.

Nutrition Facts (Speedy Chicken Curry)

377 calories; total fat 12g; saturated fat 6g; polyunsaturated fat 1g; monounsaturated fat 4g; cholesterol 48mg; sodium 612mg; potassium 488mg; carbohydrates 46g; fiber 4g; sugar 3g; protein 19g; trans fatty acidg; vitamin a 2692IU; vitamin c 21mg; thiaminmg; riboflavinmg; niacin equivalents 5mg; vitamin b6mg; folate 95mcg; vitamin b12mcg; calcium 79mg; iron 4mg.

Weekend-Prepped Shredded Chicken

Ingredients

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Directions

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  • Pull the chicken from the rotisserie chicken; discard the skin and bones.

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