Spicy Curried Chicken Recipe

3.5 2 3
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Spicy Curried Chicken Recipe

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3.5 2 3
Publisher Photo
In Westmoreland, Tennessee, Daucia Brooks brings a little heat to supper time with this speedy meal-in-one. "Not all of my family members like to eat low-fat foods," she notes, "but they regularly request the dish."
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 2 medium green peppers, chopped
  • 1 medium onion, chopped
  • 2 teaspoons canola oil
  • 1-1/2 teaspoons curry powder
  • 1 garlic clove, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon paprika
  • 1/8 teaspoon cayenne pepper
  • 1 can (28 ounces) diced tomatoes, undrained
  • 2 cups cubed cooked chicken breast
  • 1-1/2 teaspoons lemon juice
  • Hot cooked pasta, optional

Directions

In a large nonstick skillet, saute peppers and onion in oil until tender. Add the curry, garlic, cumin, salt, ginger, paprika and cayenne; saute 1 minute longer.
Add tomatoes and chicken. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until heated through. Stir in lemon juice. Serve with pasta if desired. Yield: 4 servings.
Originally published as Spicy Curried Chicken in Light & Tasty April/May 2005, p6

Nutritional Facts

1-1/4 cups: 211 calories, 5g fat (1g saturated fat), 60mg cholesterol, 642mg sodium, 17g carbohydrate (9g sugars, 4g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable.

  • 2 medium green peppers, chopped
  • 1 medium onion, chopped
  • 2 teaspoons canola oil
  • 1-1/2 teaspoons curry powder
  • 1 garlic clove, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon paprika
  • 1/8 teaspoon cayenne pepper
  • 1 can (28 ounces) diced tomatoes, undrained
  • 2 cups cubed cooked chicken breast
  • 1-1/2 teaspoons lemon juice
  • Hot cooked pasta, optional
  1. In a large nonstick skillet, saute peppers and onion in oil until tender. Add the curry, garlic, cumin, salt, ginger, paprika and cayenne; saute 1 minute longer.
  2. Add tomatoes and chicken. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until heated through. Stir in lemon juice. Serve with pasta if desired. Yield: 4 servings.
Originally published as Spicy Curried Chicken in Light & Tasty April/May 2005, p6

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MY REVIEW
MBO'R User ID: 5344974 142268
Reviewed May. 24, 2013

"Very disappointing. Amount of tomatoes too much. Flavour good but family would not eat it due to ratio of tomatoes to other ingredients."

MY REVIEW
deskro User ID: 939712 63174
Reviewed Oct. 16, 2009

"Make this frequently and keep forgetting to rate it and keep in my recipe box so I can find it more quickly. Serve it with jasmine rice rather than pasta and with some naan."

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