Mushy Pea Curry

Mushy Pea Curry
Soups
Amount to eat (1 serving)

Time to prepare: 15 mins to prep
Time to cook: 30 mins to cook

Amount to eat (1 serving)

Sugar: 0g
Sucrose: 3.8g
Glucose: 1g
Fructose: 1.1g
Lactose: 0g
Maltose: 0g
Galactose: 0g
Starch: 0g

Saturated: 0.4g
Monounsaturated:0.5g
Polyunsaturated: 0.4g
Trans: 0g

Total Omega 3: 0g
Total Omega 6: 0.2g
ALA: 0g
DHA: 0g
EPA: 0g
DPA: 0g

Fiber: 5g 21%
Net Carbs: 9
Sodium: 35.7mg 2%
Potassium: 493.2
Cholesterol: 43.1

Calories: 145 Fat: 2g
Protein: 18g Carbs: 14g

Recipe Instructions
Directions are based on the original recipe. Click here to show original recipe nutrional values above.

Onions (Raw)
1 small / 70 grams

Chicken breast (Broilers or fryers, meat only, raw)
1 breast, bone and skin removed / 236 grams

Curry powder (Spices)
1/2 tsp / 1 grams

Peas (Green, raw)
2 cup / 290 grams

Tomatoes (Red, ripe, canned, packed in tomato juice, no salt added)
1 can / 190 grams

Step 1

Allow the dried peas to become mushy by soaking overnight in 2x volume of water.

Step 2

In a lightly sprayed pan, brown chicken. Chop onion and add, cook on low until soft.

Step 3

In a casserole dish with a lid, add in the chopped tomatoes and mushy peas.

Step 4

Chop up the chicken into squares. Add in the chicken and onion mixture and add curry powder to taste.

Step 5

In a 350 Â°F (175 Â°C) oven, cook for 25-30 minutes.

Step 6

Serve with rice, pasta or jacket potato.