Chicken and Vegetable Curry - 29g Carbs
From: 1,001 Delicious Recipes for People with Diabetes
Servings: 4
Vegetable Cooking Spray
12-16 oz boneless, skinless chicken breast, cubed
1/2 cup chopped onion
2 cloves garlic
1 medium head cauliflower, cut into florets
2 medium potatoes, peeled, cut into 1/2-inch cubes
2 large carrots, cut into 1/2-inch slices
1-1/2 cups reduced sodium fat-free chicken broth
3/4 tsp ground turmeric
1/4 tsp dry mustard
1/4 tsp ground cumin
1/4 tsp ground coriander
1 Tbsp flour
2 Tbsp cold water
1 large tomato, chopped
2 Tbsp finely chopped parsley
1-2 Tbsp lemon juice
Salt, cayenne, and black pepper, to taste
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.
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.
Servings: 4
Nutrition per Serving: 250 Calories, 3.1g Fat, 51.7mg Cholesterol, 203mg Sodium, 28.4g Protein, 29g Carbs
Exchanges: 2 Vegetable, 1 Bread, 2 Meat
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