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Chicken Curry
Nutrition Facts
| Serving Size | 1 |
| Calories | 283 |
| Total Fat | 11.5 g |
| Saturated Fat | 1.5 g |
| Sodium | 425 mg |
| Total Carbohydrate | 14 g |
| Dietary Fiber | 3 g |
| Protein | 31.5 g |
Ingredients and Preparation
| Ingredients | Measures |
|---|---|
| Canola oil | 4 teaspoons |
| Garlic, minced | 1 clove |
| Yellow onion, chopped | 1 |
| Ground ginger | 1 teaspoon |
| Coriander | 2 teaspoons |
| Cumin | 1 teaspoon |
| Chili powder | ½ teaspoon |
| Cinnamon | 1/8 teaspoon |
| Curry powder | 1 tablespoon |
| Chicken tenders | ½ pound |
| Salt | ¼ teaspoon |
| Freshly ground pepper to taste | |
| Low-fat plain yogurt | ½ cup |
- Directions
- 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.
- Add the chicken, salt, pepper, and yogurt. Cover and cook over low heat for about 30 minutes.
Exchanges
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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