Chicken Curry

Chicken Curry

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Nutritional Information

Nutritional Information

  1 serving
 
Calories 210
Total Fat 7 g
Saturated Fat 1.5 g
Trans Fat 0 g
Cholesterol 65 mg
Sodium 650 mg
Total Carbs 9 g
Dietary Fiber 2 g
Sugars 4 g
Protein 28 g
Vitamin A 6 %
Vitamin C 40 %
Calcium 4 %
Iron 8 %
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  • Recipe serves:6
  • Prep Time10 min
  • Cook Time15 min

Ingredients

  • 2 Tbsp. Becel® Buttery Taste margarine*, divided
  • 1 1/2 lbs. boneless, skinless chicken breasts, cut into bite-size pieces
  • 1 large yellow onion, thinly sliced
  • 1 Tbsp. curry powder
  • 2 cloves garlic, chopped
  • 1 cup tomato sauce
  • 1/2 cup water
  • 1 pot Knorr® Homestyle Stock Reduced Sodium Chicken
  • 2 cups cauliflower florets, blanched

Directions

  • Melt 15 mL Becel® Buttery Taste margarine* in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, until chicken is almost done, about 4 minutes. Remove chicken and set aside.
  • Melt remaining 15 mL margarine in same skillet over medium heat and cook onion, stirring frequently, until onion is tender, about 8 minutes. Stir in curry powder and cook, stirring frequently, until curry is toasted, about 2 minutes.
  • Stir in garlic and cook, stirring frequently, 1 minute. Stir in tomato sauce, water, Knorr® Homestyle Stock Reduced Sodium Chicken, cauliflower and chicken until stock is melted. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, until chicken is thoroughly cooked, about 3 minutes. Garnish, if desired, with nonfat plain yogurt.
  • Tip: If you’re out of Knorr® Homestyle Stock use 1 sachet Knorr® OXO® Chicken Bouillon. Serve with rice, if desired.

    For delicious basmati rice, cook 3/4 cup (175 mL) basmati rice, 3 cups (750 mL) water and 1 pot Knorr® Homestyle Stock Reduced Sodium Chicken.

    *Becel® Gold in Quebec.
  • Each serving of this dish provides 1½ servings of vegetables and is a good source of vitamin C.
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