Curry Chicken Recipe

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Curry Chicken
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Ingredients:

Directions:

  1. Cook rice according to package directions. Meanwhile, sprinkle the chicken with curry, salt and pepper. In a large skillet, saute chicken and onion in oil until chicken is no longer pink.
  2. Stir in coconut milk and tomato paste. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until thickened. Add spinach and tomato; cook 2-3 minutes longer or until spinach is wilted. Serve with rice. Yield: 4 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 428.23 Kcal (1793 kJ)
Calories from fat 84.59 Kcal
% Daily Value*
Total Fat 9.4g 14%
Cholesterol 66.89mg 22%
Sodium 1043.41mg 43%
Potassium 802.71mg 17%
Total Carbs 54.1g 18%
Sugars 3.35g 13%
Dietary Fiber 4.74g 19%
Protein 32.44g 65%
Vitamin C 16.1mg 27%
Iron 22.3mg 124%
Calcium 621.1mg 62%
Amount Per 100 g
Calories 149.22 Kcal (625 kJ)
Calories from fat 29.48 Kcal
% Daily Value*
Total Fat 3.28g 14%
Cholesterol 23.31mg 22%
Sodium 363.58mg 43%
Potassium 279.71mg 17%
Total Carbs 18.85g 18%
Sugars 1.17g 13%
Dietary Fiber 1.65g 19%
Protein 11.3g 65%
Vitamin C 5.6mg 27%
Iron 7.8mg 124%
Calcium 216.4mg 62%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.5
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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