Curried Chicken Breast
45 mins (prep 15, cooking 30)
18 ingredients
6 servings
Loosely based on a recipe I cut from the Daily Herald years ago. I added this, omitted that until it was just right. I use RedGold brand of tomatoes with HOT chili peppers, use whatever level of heat you enjoy. You can swap out for plain tomatoes and leave out the cayenne and it's still yummy. Use a large high sided skillet to contain spatters. I use my non-stick dutch oven. Pre-measuring everything helps.

Categories:  <-60-mins , chicken-breast , poultry , low-sat.-fat , low-carb , low-in... , curries , time-to-make , chicken , low-fat , low-cholesterol , low-calorie , main-dish , meat , healthy , healthy-2 ,
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Serving Size (182.43 g)
Servings 6
Amount per Serving
Calories 246.56 Calories from Fat 77.13
% Daily Value *
Total Fat 8.57g 79.15%
Saturated Fat 2.39g 71.78%
Trans Fat 0.09g %
Cholesterol 88.08mg 176.16%
Sodium 461.21mg 115.3%
Total Carbohydrate 15.99g 31.98%
Dietary Fiber 5.01 g 120.26%
Sugars 7.73 g %
Protein 27.4g 328.82%
Vitamin A 123.44IU% Vitamin C 3.57mg%
Calcium 61.27mg% Iron 2.14mg%
*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 cumin, fresh ginger, diced tomatoes with green chilies, fresh cilantro, whole, fat free sour cream