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Indian Curried Chicken

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Submitted by TERP

Indian Curried Chicken recipe

YIELD

6 servings

PREP

20 min

COOK

60 min

READY

80 min

Ingredients

3 3
EACH EACH CHICKEN BREASTS
halved
3 45
TABLESPOONS ML ALL-PURPOSE FLOUR
1 ½ 355
CUPS ML ONIONS
sliced
1 15
TABLESPOON ML WATER
1 1
EACH EACH APPLES
,
¼ 1.3
TEASPOON ML CURRY POWDER
0.6
TEASPOON ML GINGER
ground
0.6
TEASPOON ML TURMERIC
ground
½ 2.5
TEASPOON ML SALT
0.6
TEASPOON ML BLACK PEPPER
1 237
CUP ML CHICKEN BROTH
79

Directions

Preheat oven to 350℉ (180℃).

Rinse chicken, pat dry; dredge in flour.

Spray a large non stick skillet with vegetable spray; heat over medium high.

Add chicken and cook just until brown; turn and brown other side.

Put chicken in a medium size shallow casserole.

In skillet over low heat, cook onion in 1 tablespoon water 5 minutes; add apple and cook 1 min.

Spoon over chicken; sprinkle with spices.

Pour broth over all. Bake, covered, 55 min or until tender.

Add raisins and cook 5 minutes longer.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 148g (5.2 oz)
Amount per Serving
Calories 145 13% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 38mg 13%
Sodium 288mg 12%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 5%
Sugars g
Protein 31g
Vitamin A 0% Vitamin C 5%
Calcium 2% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Trans-fat Free
 
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