Curry Chicken Breasts

Curry Chicken Breasts is a gluten free and dairy free recipe with 4 servings. For $1.31 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. This main course has 290 calories, 27g of protein, and 7g of fat per serving. It is brought to you by Taste of Home. 17 people have tried and liked this recipe. A few people really liked this Indian dish. If you have worcestershire sauce, curry powder, skinless boneless chicken breast halves, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 20 minutes. Overall, this recipe earns a solid spoonacular score of 62%. Try Chicken Breasts With Lime Curry Sauce, Chicken Breasts in Curry-Honey-Mustard Sauce, and Sunday Slow Cooker: Coconut Thai Curry Chicken Breasts for similar recipes.

Servings: 4

Preparation duration: 5 minutes

Cooking duration: 15 minutes

 

Ingredients:

1 tablespoon canola oil

4 teaspoons chili sauce

Hot cooked rice

1 to 2 teaspoons curry powder

1 teaspoon garlic salt or garlic powder

1/4 cup chopped onion

1/4 teaspoon hot pepper sauce

4 boneless skinless chicken breast halves (4 ounces each)

1/4 cup Worcestershire sauce

Equipment:

frying pan

kitchen thermometer

Cooking instruction summary:

Directions In a large skillet, brown chicken on both sides in oil. Combine the Worcestershire sauce, chili sauce, curry powder, garlic salt and hot pepper sauce. Pour over chicken. Add onion. Reduce the heat; cover and simmer for 9-11 minutes or until a meat thermometer reads 170°. Serve with rice. Yield: 4 servings. Originally published as Curry Chicken Breasts in Quick CookingNovember/December 2003, p20 Nutritional Facts Nutritional Analysis: One serving (prepared with garlic powder; calculated without rice) equals 180 calories, 5 g fat (1 g saturated fat), 66 mg cholesterol, 325 mg sodium, 6 g carbohydrate, trace fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable. Print Add to Recipe Box Email a Friend

 

Step by step:


1. In a large skillet, brown chicken on both sides in oil.

2. Combine the Worcestershire sauce, chili sauce, curry powder, garlic salt and hot pepper sauce.

3. Pour over chicken.

4. Add onion. Reduce the heat; cover and simmer for 9-11 minutes or until a meat thermometer reads 170°.

5. Serve with rice.


Nutrition Information:

Quickview
289k Calories
26g Protein
6g Total Fat
28g Carbs
13% Health Score
Limit These
Calories
289k
14%

Fat
6g
10%

  Saturated Fat
0.98g
6%

Carbohydrates
28g
9%

  Sugar
2g
3%

Cholesterol
72mg
24%

Sodium
375mg
16%

Get Enough Of These
Protein
26g
53%

Vitamin B3
12mg
62%

Selenium
42µg
61%

Vitamin B6
0.96mg
48%

Phosphorus
292mg
29%

Manganese
0.43mg
22%

Vitamin B5
1mg
19%

Potassium
634mg
18%

Magnesium
44mg
11%

Iron
1mg
10%

Vitamin B2
0.15mg
9%

Zinc
1mg
8%

Vitamin B1
0.11mg
8%

Vitamin E
1mg
7%

Copper
0.14mg
7%

Vitamin C
5mg
7%

Fiber
1g
4%

Calcium
38mg
4%

Vitamin B12
0.23µg
4%

Vitamin K
3µg
4%

Folate
11µg
3%

Vitamin A
87IU
2%

covered percent of daily need
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Food Joke

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