Indian

Vegetable and Chicken Curry is for Dinner.

Vegetable and Chicken Curry takes 30 minutes to prepare.

Vegetable and Chicken Curry takes 30 minutes to cook.

Vegetable and Chicken Curry makes 8 servings.

The ingredients for Vegetable and Chicken Curry are:

4 tbsp Canola Oil
12 serving Chicken-Perdue Boneless Skinless Chicken Breast, 4oz
2 cup Cauliflower, raw
1 cup, chopped Onions, raw
1 cup, chopped Peppers, sweet, red, fresh
1.5 cup, cubes Eggplant, fresh
2 cup Green Beans (snap)
1 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can)
6 tsp Ginger Root
4 clove Garlic

Here is how you make Vegetable and Chicken Curry:

Ahead of time roast cauliflower, eggplant, and peppers, blanch cut up green beans. Cut up chicken into 1 inch pieces and brown in half the oil. Remove and saute the onion in the rest of the oil adding the ginger, garlic and curry powder at end. Add 1 cup of chicken stock to pot and cook on high pressure for 5 minutes. Add veggies and coconut milk to pot and simmer for 5 more minutes.Serving Size: 8Number of Servings: 8Recipe submitted by SparkPeople user MEREGCARR.

The nutritional information for Vegetable and Chicken Curry is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 329.7

• Total Fat: 16.3 g
• Cholesterol: 105.0 mg
• Sodium: 543.6 mg
• Total Carbs: 10.5 g
• Dietary Fiber: 2.7 g
• Protein: 35.1 g

Vegetable and Chicken Curry is Indian cuisine.

The dietary needs meet for Vegetable and Chicken Curry is Low Carb