Indian

Chicken and Veggie Red Curry is for Dinner.

Chicken and Veggie Red Curry takes several minutes to prepare.

Chicken and Veggie Red Curry takes several minutes to cook.

Chicken and Veggie Red Curry makes 10 servings.

The ingredients for Chicken and Veggie Red Curry are:

Chicken Breast, no skin, 2.10lbs
Coconut Milk, 3 cups (1.5 cans)
Tomato Sauce, 3 cups (1.5 cans)
Sweet potato, 1 sweetpotato, 5" long
Potato, raw, 4 small (1-3/4" to 2-1/2" dia cut up) Onions, raw, 1 small (cut up)
Red Bell Pepper 1 large (cut up)
Lentils, 1.25 cup
Chick Peas (dried) 1 1/3 cup
Salt and pepper to taste
1 Tbsp finely chopped fresh ginger root
1.5 Tbsp crushed garlic
1.5 Tbsp hot (Madras) curry powder
1 Tbsp Curry Powder
1 Tbsp Cayanne Pepper
0.25 Tbsp ground cloves
8 pods cardamom
1 cinnamon stick
1 Tbsp ground cinnamon
20 Mustard Seeds
2 Tbsp Olive Oil
2 cups Water

Here is how you make Chicken and Veggie Red Curry:

Dump cut up lentils and chick peas into the crock pot first, then add veggies and all of the seasonings on top of the veggies. Add chicken last (need not be cut up). Cover and cook for 7 hours on high, shredding the chicken about 4 hours into cooking.Yields 10-12 servings. Nutritional information calculated for 10.Number of Servings: 10Recipe submitted by SparkPeople user DOGSNRODENTS.

The nutritional information for Chicken and Veggie Red Curry is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 423.5

• Total Fat: 19.3 g
• Cholesterol: 55.2 mg
• Sodium: 464.2 mg
• Total Carbs: 35.1 g
• Dietary Fiber: 7.0 g
• Protein: 30.2 g

Chicken and Veggie Red Curry is Indian cuisine.