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Curried Chicken Stew

Diet.Chef's picture
  Canned unsweetened pineapple tidbits 20 Ounce, undrained (1 can)
  Skinned boned chicken breast halves 16 Ounce, cut into 1 inch pieces (4 pieces, 4 ounce each)
  Cracked pepper 1⁄2 Teaspoon
  Vegetable cooking spray 1
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped sweet red pepper 1⁄2 Cup (8 tbs)
  Curry powder 2 Teaspoon
  Unsweetened apple juice 1⁄2 Cup (8 tbs)
  Water 4 Cup (64 tbs)
  Salt 1⁄4 Teaspoon
  Granny smith apple 1 , peeled, cored and diced
  All purpose flour 2 Tablespoon
  Water 2 Tablespoon
  Coconut extract 3⁄4 Teaspoon
  Hot cooked long grain rice 4 Cup (64 tbs) (cooked without salt or fat)
  Raisins 1⁄4 Cup (4 tbs)

Drain pineapple, reserving juice.
Set pineapple aside.
Sprinkle chicken with cracked pepper.
Coat a large nonstick skillet with cooking spray,place over medium-high heat until hot.
Add chicken, and saute until browned, stirring frequently.
Drain well on paper towels.
Wipe pan drippings from skillet with a paper towel.
Add onion, red pepper, and curry powder to skillet saute 5 minutes or until tender.
Return chicken to skillet.
Add reserved pineapple juice, apple juice, 4 cups water, and salt bring to a boil.
Cover, reduce heat, and simmer 45 minutes.
Stir in reserved pineapple and apple.
Combine flour and 2 Tablespoons water, stir until smooth.
Stir into chicken mixture in skillet.
Cook over medium heat until Thickened and bubbly.
Stir in extract.
Place 1/2 cup rice in each of 8 individual bowls.
Ladle stew evenly over rice, and sprinkle each serving with 1 1/2 teaspoons raisins.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2020 Calories from Fat 139

% Daily Value*

Total Fat 16 g24%

Saturated Fat 3.8 g18.8%

Trans Fat 0.1 g

Cholesterol 263.1 mg87.7%

Sodium 837.2 mg34.9%

Total Carbohydrates 335 g111.5%

Dietary Fiber 30.3 g121.1%

Sugars 65 g

Protein 129 g257.7%

Vitamin A 51.5% Vitamin C 182%

Calcium 27.6% Iron 65.5%

*Based on a 2000 Calorie diet

Curried Chicken Stew Recipe