Curried Chicken - Carbs not given
[The carbs count was not given for this recipe.
Take care, Gloria}
From: The National Heart, Lung and Blood Institute (NHLBI)
Bring a taste of India to your table with this healthy take
on a traditional dish!
Take the skin off the chicken to lower the amount of saturated fat.
Servings: 6
Heart-Healthy
1 1/2 tsp curry powder
1 tsp thyme, crushed
1 stalk scallions (green onions), chopped
1 Tbsp red chile peppers, chopped
1 tsp black ground pepper
8 cloves garlic, crushed
1 Tbsp ginger, grated
3/4 tsp salt
8 chicken, pieces (breast halves, thighs, and drumsticks)
1 Tbsp olive oil
1 cup water
1 medium potato, diced
1 large onion, chopped
1. Mix together curry powder, thyme, scallions, hot pepper,
cayenne pepper, black pepper, garlic, ginger, onion, and salt.
2. Sprinkle seasoning mixture on chicken.
3. Marinate for at least two hours in refrigerator.
4. Heat oil in skillet over medium flame.
5. Add chicken and saute.
6. Add water and allow chicken to cook over medium flame for 30 minutes.
7. Add diced potatoes and cook for an additional 30 minutes.
8. Add onions and cook 15 minutes more or until meat is tender.
Servings: 6
Serving size: 1/2 breast or 2 small drumsticks
Nutrition per Serving:
213 Calories, 6g Total Fat, 2g Saturated fat, 81mg Cholesterol,
363mg Sodium
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