Chicken Curry with Jasmine Rice
Chicken Curry
Ingredients
- 1 lb boneless chicken thighs, skin removed
- 1/3 lb onions
- 1/3 lb celery
- 1/2 Tbsp margarine
- 1 Tbsp all-purpose flour
- 1 1/4 cup chicken broth
- 1/2 cup tomato juice
- 2 tsp Worcestershire sauce
- 3/4 tsp curry powder
- 1/8 tsp salt
- 1/8 tsp ground black pepper
Preparation
- Cut chicken thighs into bit-size pieces. Place chicken on an oven-proof pan and roast at 350 degrees for 20 to 30 minutes, or until the internal temperature reaches 165 degrees.
- Wash and trim onion and celery, and cut into small dice. Melt margarine in a high-heat skillet and then add onion and celery. Saute for 7 minutes or until tender.
- Stir in flour, cook until flour pulls everything together and begins to brown.
- Gradually add broth to flour mixture, whisking to blend evenly. Add tomato juice, Worcestershire sauce, curry powder, salt, and pepper.
- Mix well and simmer over low heat for 10 minutes. Remove from heat.
- Pour sauce over chicken and serve.
Nutritional information per serving (4 servings)
274 calories; 8.0 gms carbohydrate; 30.7 gms protein; 12.6 gms fat; 42.2% calories/fat; 159 mgs cholesterol; 370 mgs sodium; 1.5 mgs dietary fiber; 41 mgs calcium.
Jasmine Rice
Ingredients
- 1 1/4 cup jasmine rice
- 2 1/2 cups water
Preparation
- Rinse the rice twice and discard the water.
- In a covered pot, bring the rice and water to a boil. Reduce heat and simmer 20 to 30 minutes, until water is absorbed.
Nutritional information per serving (4 servings)
199 calories; 43.5 gms carbohydrate; 3.9 gms protein; 0.4 gms fat; 1.7% calories/fat; 0 mg cholesterol; 7 mgs sodium; 0.7 mgs dietary fiber; 20 mgs calcium.