Directions:
- In a large saucepan coated with cooking spray, cook chicken in 1/2 teaspoon oil for 4-5 minutes or until juices run clear. Remove chicken and set aside.
- In the same saucepan, saute the onion, carrot, celery and green pepper in remaining oil for 4 minutes. Add apple; cook 2 minutes longer. Combine flour and salt. Sprinkle over vegetable mixture; cook and stir for 1 minute. Gradually stir in broth and tomato paste. Bring to a boil; cook and stir 1-2 minutes longer or until slightly thickened.
- Stir in the curry, ginger and pepper flakes. Return chicken to saucepan and bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until vegetables are tender. Sprinkle with parsley. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 166.43 Kcal (697 kJ) | ||
| Calories from fat | 47.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.31g | 8% | |
|---|---|---|---|
| Cholesterol | 33.45mg | 11% | |
| Sodium | 401.43mg | 17% | |
| Potassium | 559.34mg | 12% | |
| Total Carbs | 17.8g | 6% | |
| Sugars | 7.62g | 30% | |
| Dietary Fiber | 3.47g | 14% | |
| Protein | 13.45g | 27% | |
| Vitamin C | 26.4mg | 44% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 1mg | 6% | |
| Calcium | 39.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 80.32 Kcal (336 kJ) | ||
| Calories from fat | 23.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.56g | 8% | |
|---|---|---|---|
| Cholesterol | 16.14mg | 11% | |
| Sodium | 193.73mg | 17% | |
| Potassium | 269.93mg | 12% | |
| Total Carbs | 8.59g | 6% | |
| Sugars | 3.68g | 30% | |
| Dietary Fiber | 1.67g | 14% | |
| Protein | 6.49g | 27% | |
| Vitamin C | 12.7mg | 44% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.5mg | 6% | |
| Calcium | 19mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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