Chicken Curry with Onions

Chicken Curry with Onions

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From: Diabetic Living Magazine

A white wine reduction intensifies the flavor of the garlic and onions in this chicken curry recipe. Served over brown rice with wilted spinach, it's a dish your whole family will enjoy.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 tablespoons canola oil
  • 1 large onion, cut in half lengthwise and thickly sliced crosswise
  • 2 cloves garlic, minced
  • ¼ 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)
  • 1½ cups hot cooked brown rice
  • 1 large lime, cut into thin wedges


  • Prep

  • Ready In

  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 information

  • Serving size: ⅓ cup rice with about 1 cup chicken mixture
  • Per serving: 311 calories; 9 g fat(1 g sat); 3 g fiber; 24 g carbohydrates; 30 g protein; 100 mcg folate; 66 mg cholesterol; 2 g sugars; 4,023 IU vitamin A; 18 mg vitamin C; 82 mg calcium; 3 mg iron; 100 mg sodium; 603 mg potassium
  • Nutrition Bonus: Vitamin A (80% daily value), Vitamin C (30% dv), Folate (25% dv)
  • Carbohydrate Servings:
  • Exchanges: 3½ lean protein, 1 fat, 1 starch, 1 vegetable

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