Quick Chicken Curry
Bring some Indian flavor to your dinner table with this delicious chicken dish.
Yield
1 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | pound |
chicken
cooked, chopped |
|
| 1 |
onions
chopped |
|
|
| 2 | cups |
cauliflower florets
broken into florets |
|
| 6 |
mushrooms
sliced |
|
|
| 3 | tablespoons |
soy sauce, tamari
|
|
| 5 | tablespoons |
vegetable oil
|
|
| 1 | cup |
chicken broth
|
|
|
curry powder
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 113.4 | g |
chicken
cooked, chopped |
|
| 1 | each |
onions
chopped |
|
| 473 | ml |
cauliflower florets
broken into florets |
|
| 6 | each |
mushrooms
sliced |
|
| 45 | ml |
soy sauce, tamari
|
|
| 75 | ml |
vegetable oil
|
|
| 237 | ml |
chicken broth
|
|
| 1 | x |
curry powder
|
*
|
Directions
Heat the oil in a small frying pan. Place the chopped onion in the frying pan and cook until the onion becomes soft and brown. Place the chicken, mushrooms, cauliflower and soya sauce into the frying pan and cook for 10 minutes, stirring occasionally. Add curry powder, while stirring, until the oil is soaked up by the powder.
Place the cup of chicken stock into the pan and simmer until the liquid is reduced, stirring continuously.
Serve with brown rice or fried sliced potatoes.
