Bombay Curried Chicken

Bombay Curried Chicken - 35g Carbs, 8g Fiber

From: Www.Foodfit.Com

This Recipe Serves: 4


 * 2 Tbsp olive oil
 * 1 Large yellow onion, Sliced
 * 2 cloves garlic, Minced
 * 2 Medium carrots, Sliced
 * 4 Small potatoes or turnips, Cut Into Wedges

salt to Taste

Freshly Ground black pepper
 * 1 Tbsp Freshly Grated ginger
 * 1 Tbsp curry Powder
 * 1 Small butternut squash, Peeled, Seeded And Cubed
 * 3 Cups Crushed Canned tomatoes
 * 1 lb Skinless, Boneless Chicken Breast, Cut Into 1-Inch PiecesJuice of 1 lemon

parsley or cilantro Sprigs For Garnish


 * 1. Heat The olive oil in a Large Non-Stick Skillet Over MediumHeat. Add The Onion And Cook, Stirring Occasionally, Until TheOnion Begins to Wilt, About 3 Minutes.


 * 2. Turn The Heat to High, Add The garlic, carrots And PotatoesOr turnips. Season With salt And pepper And Cook, StirringOccasionally, Until The Vegetables Begin to Brown, About 5 Minutes.


 * 3. Stir in The ginger And curry Powder. Add The ButternutSquash, Canned tomatoes And Chicken Pieces And Stir to Combine.Adjust The Heat so That The Mixture Simmers Slowly And Place aLid, Slightly Ajar, Over The Skillet. Simmer For 15 Minutes orUntil The Chicken is Completely Cooked.

(this Can be Made in Advance And Stored in The Refrigerator ForUp to 3 Days.)
 * 4. Add The lemon juice And Adjust The salt And pepper to Taste.


 * 5. Serve in Warm Bowls Garnished With parsley or CilantroSprigs.

Number of Servings: 4

Serving Size: 1 Bowl With Chicken And Vegetables

Nutrition Per Serving:
 * 330 Calories, 35g Carbs, 8g Fiber, 9g Fat, 31g Protein,
 * 1g Saturated Fat, 281 mg Sodium

contributed by

 * Healthy Recipes For diabetic Friends Y-Group