Curried Chicken

Ingredients

  • 2.5 lb whole chicken
  • 1 cup nonfat yogurt
  • 2 medium (1.5 cups) potatoes
  • 1 cube low sodium bouillon
  • 4 tbsp curry powder
  • 4 tbsp canola oil
  • 1 Tbsp coconut flavor
  • 2 medium onions
  • 1/2 Calabasas squash
  • 1/2 head cauliflower
  • 1 tsp salt
  • 2 medium bell peppers
  • 3 stalks celery (1 cup)
  • 1 Tbsp thyme
  • 2 Tbsp crumbled bay leaf
  • 4 cloves garlic
  • 3 carrots (1.5 cups)
  • 1 tbsp black pepper
  • 1/2 diced habanero pepper
  • 2 tsp allspice

Equipment

  • Large pot
  • Cooking knives
  • Cutting board

Directions:

  1. Rinse chicken, remove skin, and cut chicken into 2 inch cubes.
  2. Clean and dice garlic, onions, & peppers. (Be very careful with the habanero, it is very hot and can burn your eyes.)
  3. Mix the diced vegetables and 2 Tbsp oil and spices and marinate over night.
  4. Clean and chop carrots, potatoes, squash, cauliflower and celery.
  5. Heat 2 Tbsp oil in pot on medium heat and add chicken, stirring periodically until golden brown.
  6. Add carrots, potatoes, celery and squash.
  7. Stir for approximately 5 minutes.
  8. Add yogurt and bouillon.
  9. Cover and simmer on low heat for 30 min.
  10. Stir in cauliflower and cook for 10 minutes more.
  11. Serve over rice with a green salad.

Serves 8.

Nutrition per serving:
510 Calories, 4.5g saturated fat (23%),
0g trans fat, x100mg cholesterol (33%), 450 mg sodium (19%),
4g fiber (16%), 37g protein, 150% VitA, 35% Vit C,
10% Calcium, 30% Iron

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