145 min.
Preparation time Gaps: no
Total: 145 min.
Servings Serve: 6 persons
Weight Per Serving: 399g
Price Per Serving: 2.6$
420kcal
Nutrition Calories: 420kcal
Protein: 38.47%
Fat: 29.56%
Carbs: 31.97%
Ingredients 1 bay leaves 14 ounce garbanzo beans rinsed drained canned 8 ounce chicken broth canned 2 teaspoons cilantro leaves 1 teaspoon cumin 4 teaspoons curry powder 1.5 teaspoons ginger fresh minced peeled 2 garlic clove minced 1 tablespoon juice of lemon fresh 14 ounce lite coconut milk light canned 2 teaspoons olive oil 1 onion small to medium vertically sliced 0.5 cup peas green frozen 0.8 teaspoon bell pepper red 6 garlic powder with cumin, coriander, and garlic powder chopped 0.5 teaspoon salt 1.5 lbs chicken breast boneless skinless with curry powder 2 medium sweet potatoes and into cubed peeled 2 teaspoons turmeric Equipment Directions Combine curry powder, coriander, turmeric, salt, pepper, cumin, and bay leaf in small bowl. Heat oil in large dutch oven over medium high heat. Add chicken to pan, and saute' til beginning to brown (stir frequently). Add onions, and continue to cook til onions tender and chicken is browning (still stirring). Add ginger and garlic, cook 1 minute stirring constantly. Add curry powder mixture, stir constantly, 2 minutes. Add broth, tomatoes, coconut milk, and potatoes; bring to a boil.Reduce heat and simmer for an hour, stirring occasionally. After an hour, begin water for rice, and add chickpeas and green peas to curry mixture. When rice is finished, remove curry from heat and add lemon. Serve over rice. Nutrition Facts Properties Nutrition Score
27.822608695652%
Flavonoids Nutrients percent of daily need