Directions:
- In a large nonstick skillet, saute peppers and onion in oil until tender. Add the curry, garlic, cumin, salt, ginger, paprika and cayenne; saute 1 minute longer.
- Add tomatoes and chicken. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until heated through. Stir in lemon juice. Serve with pasta if desired. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 347.83 Kcal (1456 kJ) | ||
| Calories from fat | 160.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.83g | 27% | |
|---|---|---|---|
| Cholesterol | 53.24mg | 18% | |
| Sodium | 822.65mg | 34% | |
| Potassium | 453.52mg | 10% | |
| Total Carbs | 28.09g | 9% | |
| Sugars | 2.62g | 10% | |
| Dietary Fiber | 2.17g | 9% | |
| Protein | 20.09g | 40% | |
| Vitamin C | 51.6mg | 86% | |
| Iron | 1.6mg | 9% | |
| Calcium | 37.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 158.55 Kcal (664 kJ) | ||
| Calories from fat | 73.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.13g | 27% | |
|---|---|---|---|
| Cholesterol | 24.27mg | 18% | |
| Sodium | 374.99mg | 34% | |
| Potassium | 206.72mg | 10% | |
| Total Carbs | 12.81g | 9% | |
| Sugars | 1.19g | 10% | |
| Dietary Fiber | 0.99g | 9% | |
| Protein | 9.16g | 40% | |
| Vitamin C | 23.5mg | 86% | |
| Iron | 0.7mg | 9% | |
| Calcium | 17.2mg | 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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