Chicken Curry
35 mins (prep 15, cooking 20)
12 ingredients
6 servings
If you add cooked cubed potatoes and vegetables towards the end of cooking, you can make this into a complete meal. I use the leftover sauce with white rice the following day. I saute the uncooked rice with a little olive oil, then add the sauce and some water and simmer in a covered pan until the liquid is absorbed.

Categories:  <-60-mins , beginner-cook , poultry , taste~mood , equipment , low-carb , one-dish-meal , low-sodium , low-in... , curries , eggs~dairy , time-to-make , asian , chicken , easy , main-dish , meat , savory , stove-top ,
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Serving Size (58.52 g)
Servings 6
Amount per Serving
Calories 232.86 Calories from Fat 212.22
% Daily Value *
Total Fat 23.58g 217.63%
Saturated Fat 14.29g 428.77%
Trans Fat 0.32g %
Cholesterol 75.22mg 150.45%
Sodium 182.05mg 45.51%
Total Carbohydrate 5.57g 11.15%
Dietary Fiber 1.71 g 40.98%
Sugars 1.43 g %
Protein 2.0g 23.96%
Vitamin A 1588.38IU% Vitamin C 0.93mg%
Calcium 65.94mg% Iron 3.46mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
ground ginger, hot water, white rice