Chicken Curry with Onions

Chicken Curry with Onions

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Rated: 0
  • Makes: 4 servings
  • Start to Finish 45 mins
  • Serving Size: 1/3cup rice with about 1 cup chicken mixture each
  • Carb Grams Per Serving: 24


  • 2 tablespoons canola oil
  • 1 large onion, cut in half lengthwise and thickly sliced crosswise
  • 2 cloves garlic, minced
  • 1/4 cup dry white wine or reduced-sodium chicken broth
  • 1 pound skinless, boneless chicken breast halves, cut into thin strips
  • 1 tablespoon curry powder
  • freshly ground black pepper
  • 6 ounces fresh spinach leaves (5 cups)
  • 1 1/2 cups hot cooked brown rice
  • 1 large lime, cut into thin wedges


  1. In a large skillet, heat oil over medium-low heat. Add onion and garlic; cook, covered, for 15 to 20 minutes or until onion is very tender, stirring occasionally.
  2. Increase heat to medium-high. Add wine; cook, uncovered, about 3 minutes or until wine is evaporated.
  3. Add chicken strips; cook and stir for 2 minutes. Sprinkle curry powder and pepper over the chicken, stirring to combine. Cook about 2 minutes more or until chicken is no longer pink and a sauce forms, stirring in 1 to 2 tablespoons water if necessary. Stir in spinach; cook and toss about 1 minute or just until spinach wilts.
  4. Divide rice among four serving bowls. Top with chicken mixture and serve with lime wedges.

Nutrition Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 311 cal., 9 g total fat (1 g sat. fat), 66 mg chol., 100 mg sodium, 24 g carb. (3 g fiber, 2 g sugars), 30 g pro.

Diabetic Exchanges

Starch (d.e): 1; Vegetables (d.e): 1; Fat (d.e): 1; Lean Meat (d.e): 3.5;