Curry Chicken and Rice Recipe
Another quick skillet recipe! Perfect for the chef on the go and/or the chef on a budget...who doesn't believe their dishes have to TASTE fast, cheap and easy. :)
A note on the chicken--you can leave the breasts whole, but I usually cut them into smaller or bite-size pieces. Just a personal preference.
Ingredients
- 4 chicken breast halves
- 1 Tbs. oil
- 1/2 C. Worstershire sauce
- 6 tsp. chili sauce
- 1-2 tsp. curry powder
- Minced garlic (or garlic powder) to taste
- 1/4 tsp. hot pepper sauce (or red pepper flakes to taste)
- 1/4 C. chopped onion (optional)
- Hot cooked rice
Directions
- In large skillet, brown chicken in oil.
- In a bowl, combine Worc. sauce, chili sauce, curry powder, garlic, and hot pepper sauce. Pour over chicken. Add onion (optional).
- Reduce heat; cover and simmer 10 minutes or until chicken juices run clear. Serve with rice.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 160g | |
| Recipe makes 4 servings | |
| Calories 277 | |
| Calories from Fat 148 | 53% |
| Total Fat 16.45g | 21% |
| Saturated Fat 3.99g | 16% |
| Trans Fat 0.26g | |
| Cholesterol 89mg | 30% |
| Sodium 136mg | 6% |
| Potassium 343mg | 10% |
| Total Carbs 1.55g | 0% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.42g | 0% |
| Protein 29.36g | 47% |
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