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:
covered percent of daily need
