Wednesday, August 25, 2010

Indian Chicken Curry

Adapted from Fitnessista
Indian Chicken Curry
Makes 4 Servings

16 oz. chicken, diced
½ cup Trader Joe’s Curry Simmer Sauce
½ tsp cumin
½ tsp coriander
½ tsp cayenne pepper
½ tsp sea salt
1 tsp curry powder
1 can diced tomatoes, drained
1 cup basmati rice*

Heat chicken on medium heat for about three minutes, then add all spices. Stir until chicken is almost cooked, about 3-4 minutes, then add the tomatoes and simmer sauce. Let it simmer for about 10 minutes, then add to rice. *to cook rice – I added 1 cup rice and 2 cups water to a shallow sauce pan. Once boiling, I reduced to simmer, covered it, and cooked for 20 minutes.

Nutritional Information: 335 calories, 46 carbs, 3 fat grams and 31 protein grams.

Review: We really liked it! I loved the flavors and thought it was so filling, especially for how low the calories are (relative to some of my other dishes). I’m definitely going to make it again, and want to add carrots or cauliflower – a veggie!

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