Chicken Curry
- Total time
- 25 minutes
- Preparation time
- 15 minutes
- Calories
- 127
- Portions
- 1
Directions
1. Heat oil in a medium skillet over medium-high heat. Add onion; cook 5 minutes or until tender, stirring occasionally. Add garlic and ginger; cook 1 minute or until fragrant, stirring frequently. Add tomato, chicken, curry powder and cayenne pepper; cook 3 minutes or until tomato is tender, stirring frequently.
2. Whisk stock and cornstarch in a small bowl until smooth. Add cornstarch mixture to skillet; cook 1 minute or until slightly thickened, scraping browned bits from bottom of skillet with a wooden spoon. Makes about 1/2 cup.
3. Serve curry sprinkled with cilantro.
Tips & Tricks
Chef Tip:
Serve Chicken Curry over Green Banana Fries or brown rice topped with plain nonfat Greek yogurt.
Ingredients
1/2 tablespoon olive oil
2 tablespoons chopped DOLE® Yellow Onion
1 garlic clove, minced
1/4 teaspoon grated fresh ginger
1/2 medium Roma tomato, chopped
1/4 cup shredded skinless rotisserie chicken breast meat
1/2 teaspoon curry powder
1 pinch ground cayenne pepper
1/4 cup unsalted chicken stock
3/4 teaspoon cornstarch
1 teaspoon chopped fresh cilantro
Nutritional Facts
| 1 Serving Per Container | |
| Serving Size | 1/2 cup |
| Calories | 127 |
| Entries | Daily value in %* |
|---|---|
| Total Fat (8 g) | 10% |
| Saturated Fat (1 g) | 6% |
| Polyunsaturated (1 g) | |
| Monounsaturated (5 g) | |
| Cholesterol (23 mg) | 8% |
| Sodium (112 mg) | 4% |
| Total Carbohydrate (7 g) | 2% |
| Dietary Fiber (1 g) | 5% |
| Total Sugars (2 g) | |
| Protein (9 g) | 18% |
| Calcium | 2% |
| Iron | 2% |
| Magnesium | 4% |
| Manganese | 8% |
| Phosphorus | 6% |
| Potassium (276 mg) | 6% |
| Thiamin | 4% |
| Vitamin A | 2% |
| Vitamin B6 | 8% |
| Vitamin C | 8% |
| Vitamin E | 10% |