Low Fat Chicken Curry [Bulkbites.com]

• Servings: 2
• Time: 25 minutes

If you love having thick chicken curry with rice, then this recipe is must try for you. In terms of nutrition, this curry is as good for you as any dish containing high amounts of protein and carbs would be. Therefore, I recommend this dish to everyone who loves to experiment with chicken. The versatility of this chicken curry is amazing. You can literally have it with side dish. For example, it is just perfect with rice or rice pancake. Cooking this curry too is simple and uncomplicated. Even those who are not experienced in cooking curry dishes will find this one easy!

Nutrition

• calories: 378
• protein: 42
• carbs: 29
• fat: 12
• saturated fat: 1.49
• polyunsaturated fat: 1.34
• monounsaturated fat: 6.02
• cholesterol: 7
• sodium: 79
• potassium: 1068
• dietary fiber: 5.54
• sugars: 11.97
• vitamin a: 48
• vitamin c: 48
• calcium: 186
• iron: 4
• magnesium: 0
• complex carbs: 11.49
• other fats: 3.15

Ingredients

• 1.42 fillet Chicken breast, low fat
• 1 pepper Peppers, hot chili, red, raw
• 5 cup, pieces or slices Mushrooms, white, raw
• 0.26 serving 1 container CAMPBELL'S Low Sodium Soups, Chicken Broth
• 2 cup 1/2" pieces Beans, snap, green, raw
• 1.4 container Yogurt, Greek, plain, nonfat
• 20 gram Cornstarch
• 2 tsp Spices, curry powder
• 4 tsp Oil, olive, salad or cooking

Instructions

• Cut chicken breasts into medium sized cubes
• Then transfer chicken cubes on to a deep frying pan with 1tbsp olive oil
• Cook the chicken pieces until it turns golden brown
• In the meantime, add 2 tbsp olive oil, beans, pepper and mushrooms on another non-stick frying pan.
• Continue stirring this mixture until it becomes soft
• To the first pan, add corn starch, curry powder, yogurt and chicken broth.
• Stir the above mixture so as to thicken the sauce
• Serve hot