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Spicy Curried Chicken

 Spicy Curried Chicken
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."
4 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.
Nutritional Facts: 1-1/4 cups chicken (calculated without pasta) equals 211 calories,

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Spicy Curried Chicken (continued)

Nutritional Facts: 5 g fat (1 g saturated fat), 60 mg cholesterol, 642 mg sodium, 17 g carbohydrate, 4 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.