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    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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