- In a large bowl combine chicken, curry powder, and salt and pepper to taste; toss to coat. Set aside.
- In a large skillet heat oil over medium-high heat. Working in batches, add chicken to skillet; cook 2 to 3 minutes or until lightly browned. Remove chicken; set aside.
- Add onion, green onions and garlic to skillet; cook and stir until tender. Return chicken to skillet. Stir in ½ cup water; bring to boiling. Reduce heat; simmer, uncovered, 10 to 15 minutes or until water evaporates and chicken is no longer pink (165°F). Serve over rice.
View all nutritional information
Calories 401, Calories Fat 105, Total Fat 12g, Saturated Fat 2g, Cholesterol 108mg, Sodium 99mg, Carbohydrate 28g, Protein 42g
|Calories (fat) extra||26|
|Total Fat (extra)||19|
|Saturated Fat (extra)||11|
|Vitamin A (extra)||3|
|Vitamin C (extra)||10|