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Chicken and Vegetable Curry



  1. Spray large saucepan with cooking spray; heat over medium heat until hot. Saute chicken, onion, and garlic until chicken is browned, 5 to 6 minutes. Add cauliflower, potatoes, carrots, broth, and herbs to saucepan; heat to boiling. Reduce heat and simmer, covered, until chicken and vegetables are tender, 10 to 15 minutes.
  2. Heat mixture to boiling. Mix flour and water; stir into boiling mixture. Cook, stirring constantly, until thickened. Stir in tomato, parsley, and lemon juice; simmer 2 to 3 minutes longer. Season to taste with salt, cayenne, and black pepper.

Nutritional Information Per Serving:

Calories: 250
Fat: 3.1 grams
Sodium: 203 miligrams
Cholesterol: 51.7 miligrams
Protein: 28.4 grams
Carbohydrates: 29 grams

Diabetic Exchanges

2 Vegetable, 1 Bread, 2 Meat

Source: 1,001 Recipes For People with Diabetes