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Chicken Curry

June 10, 2008 - 7:30am
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Chicken Curry

Nutrition Facts

Serving Size1
Total Fat11.5 g
Saturated Fat1.5 g
Sodium425 mg
Total Carbohydrate14 g
Dietary Fiber3 g
Protein31.5 g

Servings and Times


Ingredients and Preparation

Canola oil4 teaspoons
Garlic, minced1 clove
Yellow onion, chopped1
Ground ginger 1 teaspoon
Coriander2 teaspoons
Cumin1 teaspoon
Chili powder½ teaspoon
Cinnamon1/8 teaspoon
Curry powder1 tablespoon
Chicken tenders½ pound
Salt¼ teaspoon
Freshly ground pepper to taste
Low-fat plain yogurt½ cup
  1. Directions
  2. Heat oil in a Dutch oven or large, deep pan over medium-high heat. Add garlic and onion, and sauté for a minute. Add in the spices and cook until the onion is translucent.
  3. Add the chicken, salt, pepper, and yogurt. Cover and cook over low heat for about 30 minutes.

4 very lean meats

Side Suggestions: Basmati Rice
Cook according to package directions.

Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.

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