1cupchicken broth or 1 teaspoon chicken better than bouillon and water
Serving Size: 1 (231) g
Servings Per Recipe:8
Calories from Fat 97 g47 %
Total Fat 10.8 g16 %
Saturated Fat 2 g9 %
Cholesterol 23.2 mg 7 %
Sodium 432.7 mg 18 %
Total Carbohydrate18 g 6 %
Dietary Fiber 3.8 g15 %
Sugars 3.8 g15 %
Protein 11.1 g 22 %
Heat large skillet and sauté onion in 2 tbsp oil, about 3 minutes. Add curry and diced potatoes, cooking about a minute.
add chicken broth or bouillon and water, cover, high simmer for 10 minutes.
While the potatoes are cooking, cut chicken into bite size pieces, prep green beans, mince garlic.
After 10 minutes, move potatoes to bowl so you can use the skillet to sauté the chicken. Get it hot and add 2 tbsp oil. Add chicken, cumin, and garlic.
Stir chicken for a couple minutes, then add finely chopped hot pepper and tbsp of tomato paste. Season with salt. After it’s combined, add the potato onion mixture back and simmer covered for about 20 minute.
Garnish with chopped cilantro or scallions. Serve with warmed naan.