Diabetic Dish of the Week – Curried Chicken and Winter Vegetable Stew

October 4, 2022 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is a Curried Chicken and Winter Vegetable Stew. To make this week’s Dish you’ll be needing Cooking Spray, Boneless Skinless Chicken Breasts, Curry Powder, Fat-Free Reduced-Sodium Chicken Broth, Diced Tomatoes, Turnip, Carrots, Onion, Tomato Paste, and Raisins. There’s 170 calories and 9 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2022! https://www.diabetesselfmanagement.com/

Curried Chicken and Winter Vegetable Stew
Are you a fan of Indian food? If so, you’ll love this quick and easy low-carb stew, featuring the mouthwatering flavors of curried chicken and hearty winter vegetables!

Nonstick cooking spray
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1 tablespoon curry powder
3 1/2 cups fat-free reduced-sodium chicken broth
1 can (about 14 ounces) no-salt-added diced tomatoes
2 medium turnips, cut into 1-inch pieces
2 medium carrots, halved lengthwise, then cut crosswise into 1-inch slices
1 medium onion, chopped
1/4 cup no-salt-added tomato paste
1/2 cup raisins (optional)

Yield: 6 servings
Serving size: 1 cup and about 2 tablespoons

1. Spray large saucepan with cooking spray; heat over medium heat. Cook chicken, stirring occasionally, 5 minutes, or until lightly browned. Add curry powder; cook and stir 1 minute.

2. Stir in broth, tomatoes, turnips, carrots, onion, tomato paste, and raisins, if desired. Bring to a boil. Reduce heat; simmer, covered, stirring occasionally, 15 minutes, or until vegetables are tender.

Serving suggestion: Serve with couscous or brown rice.

Nutrition Information:
Calories: 170 calories, Carbohydrates: 12 g, Protein: 23 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 55 mg, Sodium: 360 mg, Fiber: 3 g

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