Curried Chicken and Winter Vegetable Stew

Curried Chicken and Winter Vegetable Stew

Are you a fan of Indian food? If so, you'll love this quick and easy low-carb stew, featuring the mouthwatering flavors of curried chicken and hearty winter vegetables!
Text Size:



6 servings

Serving size:
1 cup and about 2 tablespoons

1. Spray large saucepan with cooking spray; heat over medium heat. Cook chicken, stirring occasionally, 5 minutes, or until lightly browned. Add curry powder; cook and stir 1 minute.

2. Stir in broth, tomatoes, turnips, carrots, onion, tomato paste, and raisins, if desired. Bring to a boil. Reduce heat; simmer, covered, stirring occasionally, 15 minutes, or until vegetables are tender.

Serving suggestion: Serve with couscous or brown rice.

Nutrition Information:

Calories: 170 calories, Carbohydrates: 12 g, Protein: 23 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 55 mg, Sodium: 360 mg, Fiber: 3 g

Exchanges per serving: 2 Vegetable, 2 1/2 Meat.

Copyright Diabetic Cooking.



Save Your Favorites

Save This Article

Save This Recipe