Chicken Curry


Adapted from Eat to Win

  • 1 1/3 cups brown rice, cooked in 2 2/3 cups water
  • 10 oz uncooked chicken breast, cubed
  • black pepper
  • 1 tablespoon soy sauce
  • 1 cup chicken broth, divided
  • 3/4 cup onion, chopped
  • 1/2 cup celery, chopped
  • 1 clove garlic, minced
  • 1 1/2 tablespoons curry powder
  • 1/4 teaspoon cinnamon
  • 1 bay leaf
  • 1 banana, diced
  • 1/2 cup raisins
  • 2 teaspoons tomato paste
  • 1 medium apple, chopped
  • 1/2 cup evaporated skim milk


Start brown rice cooking.

Sprinkle chicken cubes with pepper.

Place soy sauce and 1/4 cup of the broth in large saucepan. Add chicken and brown.

Add onion, celery, and garlic. Cook briefly.

Sprinkle with curry powder. Add rest of chicken broth and all remaining ingredients except apple and evaporated skim milk. Cover and cook 10 minutes.

Add apple and cook 5 more minutes.

Add evaporated skim milk. Heat through.

Serve over beds of brown rice.

Makes 4 servings.

Each serving 440 calories, including rice.

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