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Simple Filipino chicken curry recipe made without coconut milk. Serve this chicken and vegetable curry over rice.
Ingredients
- 3 tablespoons olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- ½ teaspoon grated fresh ginger
- ¼ teaspoon garlic salt
- 4 skinless, boneless chicken breast halves
- 3 tablespoons curry powder
- 1 teaspoon chicken bouillon granules
- 1 teaspoon ground thyme
- 2 cups water
- 1 potato, cubed
- 1 green bell pepper, chopped
Directions
Step 1
Heat olive oil in a saucepan over medium-high heat. Stir in onion, garlic, ginger, and garlic salt. Add chicken breasts. Mix in curry powder; cook chicken until white, about 5 minutes. Add chicken bouillon and thyme.
Step 2
Pour water into the saucepan once chicken has browned. Add potatoes and simmer until softened, about 10 minutes. Stir in green bell pepper and simmer for 5 more minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 290 | |
| % Daily Value * | |
| Total Fat14g | 18% |
| Saturated Fat2g | 12% |
| Cholesterol65mg | 22% |
| Sodium274mg | 12% |
| Total Carbohydrate16g | 6% |
| Dietary Fiber4g | 13% |
| Total Sugars2g | |
| Protein26g | |
| Vitamin C37mg | 186% |
| Calcium63mg | 5% |
| Iron3mg | 18% |
| Potassium586mg | 12% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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