Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Source: Diabetic Living Magazine


Recipe Summary

45 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • Increase heat to medium-high. Add wine; cook, uncovered, about 3 minutes or until wine is evaporated.

  • 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.

  • Divide rice among four serving bowls. Top with chicken mixture and serve with lime wedges.

Nutrition Facts

1/3 cup rice with about 1 cup chicken mixture
311 calories; protein 30g; carbohydrates 24.2g; dietary fiber 3.5g; sugars 2.4g; fat 9.2g; saturated fat 1.1g; cholesterol 65.7mg; vitamin a iu 4023.1IU; vitamin c 17.8mg; folate 100.4mcg; calcium 82.3mg; iron 2.8mg; magnesium 98.9mg; potassium 603mg; sodium 99.7mg.

3 1/2 lean protein, 1 fat, 1 starch, 1 vegetable