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West Florida Hospital

Chicken Curry

The content below is part of the “Health Library” and is not indicative of services available at the facility.

Nutrition Facts

Serving Size 1
Calories 283
Total Fat 11.5 g
Saturated Fat 1.5 g
Sodium 425 mg
Total Carbohydrate 14 g
Dietary Fiber 3 g
Protein 31.5 g

Servings and Times

Servings 2

Ingredients and Preparation

Ingredients Measures
Canola oil 4 teaspoons
Garlic, minced 1 clove
Yellow onion, chopped 1
Ground ginger 1 teaspoon
Coriander 2 teaspoons
Cumin 1 teaspoon
Chili powder ½ teaspoon
Cinnamon 1/8 teaspoon
Curry powder 1 tablespoon
Chicken tenders ½ pound
Salt ¼ teaspoon
Freshly ground pepper to taste
Low-fat plain yogurt ½ cup


  1. Heat oil in a Dutch oven or large, deep pan over medium-high heat. Add garlic and onion, and sauté for a minute. Add in the spices and cook until the onion is translucent.
  2. Add the chicken, salt, pepper, and yogurt. Cover and cook over low heat for about 30 minutes.
  • Exchanges

    4 very lean meats

  • Side Suggestions: Basmati Rice

    Cook according to package directions.