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Grandma’s Chicken Curry with Rice and Vegetables
STOUFFER'S12Ingredients
50Minutes
280Calories
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Ingredients
US|METRIC
4 SERVINGS
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Directions
- Defrost Stouffer’s Grandma’s Chicken and Vegetable Rice Bake.
- Heat olive oil in a large pan on a medium heat. Sauté onion, ginger, and curry powder until the onion is translucent (about 5 minutes).
- Stir in the light coconut milk and simmer for 5 minutes.
- Mix in Stouffer’s Grandma’s Chicken and Vegetable Rice Bake (Family Size) until well incorporated and bring back to a simmer about 10 minutes. Then, fold in the chopped spinach and continue to simmer until the spinach is wilted (about 1 minute).
- To serve, turn the curry out in to a large serving bowl, and garnish with the diced jalapeno, shredded carrots, chopped cilantro and lime.
NutritionView More
280Calories
Sodium38% DV920mg
Fat43% DV28g
Protein6% DV3g
Carbs4% DV11g
Fiber16% DV4g
| Calories280Calories from Fat250 |
| % DAILY VALUE |
| Total Fat28g43% |
| Saturated Fat22g110% |
| Trans Fat |
| Cholesterol |
| Sodium920mg38% |
| Potassium460mg13% |
| Protein3g6% |
| Calories from Fat250 |
| % DAILY VALUE |
| Total Carbohydrate11g4% |
| Dietary Fiber4g16% |
| Sugars5g10% |
| Vitamin A80% |
| Vitamin C20% |
| Calcium6% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.