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Nutrition Facts
Serving Size 289 g
(Approx. 4 Servings)
Amount Per Serving
Calories 230 Calories From Fat 100
% Daily Value*
Total Fat 11 g 17%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 45 mg 15%
Sodium 820 mg 34%
Total Carbohydrate 14 g 5%
Dietary Fiber 3 g 12%
Sugars 7 g
Protein 21 g
Vitamin A 30% • Iron 10%
Vitamin C 30% • Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Chicken Curry

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Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

12 Oz boneless, skinless chicken breasts
1 1/2 Tbsp H-E-B Extra Virgin Olive Oil
1 yellow onion, thinly sliced
4 Tsp Central Market Curry Powder
1/2 cup(s) plain yogurt
3/4 cup(s) light coconut milk
1 Tsp kosher salt
1/4 Tsp black pepper
2 Tsp paprika
1 Fiesta Bay Leaves
14 1/2 Oz H-E-B Diced Tomatoes, drained
1/4 cup(s) cilantro, freshly chopped
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Instructions

1
Bring a pot of water to low boil, add chicken and simmer about 15 minutes or until chicken is cooked through. Remove from water and allow to rest. When cool enough to handle, shred chicken. Set aside.
2
Heat oil in a skillet over medium-low heat. Add onion and cook, stirring occasionally, 5-7 minutes.
3
Sprinkle curry powder over onions and cook, stirring, 1 minute. Add yogurt and coconut milk, and simmer gently 3 minutes.
4
Stir in salt, pepper, paprika, bay leaf and tomatoes. Heat until tomatoes are warmed through, about 5 minutes. Remove sauce from heat and discard bay leaf.
5
Stir shredded chicken through and sprinkle with cilantro.

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