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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; 12 g total fat; 6 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 48 mg cholesterol; 612 mg sodium. 488 mg potassium; 46 g carbohydrates; 4 g fiber; 3 g sugar; 19 g protein; 0 g trans fatty acid; 2692 IU vitamin a; 21 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 5 mg niacin equivalents; 0 mg vitamin b6; 95 mcg folate; 0 mcg vitamin b12; 79 mg calcium; 4 mg iron;

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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