Curried Chicken on Rice
Source of Recipe
unknown
List of Ingredients
Curried Chicken on Rice
20 ounces skinless chicken thighs -- large cubes
1 tbsp canola oil{1 tsp. per serving for CORE. Use only 1 1/2 tsp for FLEX}
1 small onion -- large dice
10 ounces russet potatoes
28 ounces canned tomatoes
1 tablespoon curry powder -- or to taste
salt & pepper to taste.
hot brown rice
-Heat large skillet, spray with Pam cooking spray; add oil.
-Add chicken pieces, season with salt & pepper & brown on all sides.
-Add the onion, stir & cook for about 3 minutes; add cubed potatoes, stir in curry powder.Cook & stir making sure vegies & chicken are coated with the curry powder.
-Add the canned tomatoes; bring to a boil, cover & let simmer for 30 minutes.
-If desired, thicken sauce with 1Tbsp. flour{or cornstarch} mixed with enough water to make a pourable smooth paste.
-Serve over hot cooked rice, making sure to count it.
-5 servings @ 193 calories, 3.1 grams fiber, 5.5 grams fat, 20.4 grams protein, 25.1% calories from fat.
WW Points: 4{rice is extra}
Recipe
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