Orange Curry Chicken Cabbage Rice

Orange Curry Chicken & Cabbage Rice

Orange Curry Chicken & Cabbage Rice
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Cuisine: Indian
Keyword: Aminos, Apple Cider Vinegar, Cabbage, Chicken, Garlic
Servings: 1
Calories: 270kcal


  • 3.5 oz chicken skinless, boneless, and cut into bite size pieces
  • 8 oz cabbage finely chopped into rice-sized or noodle-sized pieces
  • 1 c chicken broth or water
  • 1/2 tbsp curry powder
  • 1/2 tsp cumin powder
  • 1 tsp onion powder
  • 2 cloves garlic crushed and minced, or 1/2 tsp garlic powder
  • pink salt to taste
  • pepper to taste
  • 1/2 tbsp liquid aminos
  • 1/2 tbsp apple cider vinegar
  • 1 orange


  • In a large frying pan, sauté chicken in a little Bragg's liquid aminos over medium high heat.
  • Cut orange into small pieces and add to pan, mashing juice out.
  • Add the rest of ingredients and cook until cabbage is tender adding more water or broth as necessary.
  • Cook down until no liquid is left.
  • Serve hot.


Calories: 270kcal | Carbohydrates: 36g | Protein: 16g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 35mg | Sodium: 1420mg | Potassium: 949mg | Fiber: 10g | Sugar: 19g | Vitamin A: 585IU | Vitamin C: 171mg | Calcium: 183mg | Iron: 3.6mg
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