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Curry Chicken

Servings: 6; 1 serving = 1-1/4 cup
Ratings Rating: 5.00, 4 Votes | Read Comments
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  • 6 single chicken breasts, skinned, boned, washed
  • 3 teaspoons oil
  • 1/2 onion, chopped
  • 2 cloves garlic, crushed
  • 1/2 cup low sodium chicken broth
  • 1-1/2 cup water
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon tumeric
  • 1/8 teaspoon allspice
  • 1/8 teaspoon ginger
  • Dash dried fennel
  • Dash ground black pepper
  • 1 teaspoon coconut flavoring


  1. In a large skillet, saute chicken breasts in 2 teaspoons oil until golden on both sides. Remove chicken from pan.
  2. Saute garlic and onion in remaining oil 5-7 minutes.
  3. Add broth, water, and all of the spices to garlic-onion mixture.
  4. When well blended, return chicken pieces to skillet. Cover and simmer over medium heat for 30 minutes.
  5. Stir in coconut flavoring.
  6. Serve over rice or rice/grain mixture.

Nutritional Information (Per Serving)
Sodium: 43 mg
Cholesterol:52 mg
Fat: 6g
Carbohydrates: 2g
Exchanges: 3 Low-Fat meat

Source: Gourmet Inspirations Healthy Cooking

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