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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 164.6
  • Total Fat: 4.1 g
  • Cholesterol: 54.8 mg
  • Sodium: 581.7 mg
  • Total Carbs: 8.5 g
  • Dietary Fiber: 2.3 g
  • Protein: 22.9 g

View full nutritional breakdown of Chicken Curry - Indian calories by ingredient
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Chicken Curry - Indian

Submitted by: CARPENSM
Chicken Curry - Indian

Introduction

This is a friend of mine's recipe. She uses all chicken, I used half the amount and added veggies. I had turnip and carrots in the house. This would also be good with green beans. This is a friend of mine's recipe. She uses all chicken, I used half the amount and added veggies. I had turnip and carrots in the house. This would also be good with green beans.
Number of Servings: 5

Ingredients

    2 Chicken Breasts (cut into cubes)
    1.5 Cups Carrots sliced
    1.5 Cups turnips cubed
    1/2 Onion
    1 med tomato
    1 cup water

    1 tsp hot red pepper seasoning
    1 tsp garlic powder
    1 tsp salt
    1/4 tsp tumeric
    1/2 tsp black pepper
    1 tsp corriander
    1/4 tsp garam masala

Directions

Dice onions and fry in oil in the bottom of the pan.
Cut up tomato and add water and blend in the blender.
Add tomato to onions
Add cubed chicken
Add spices
Let boil on med / high heat.
Add veggies.

Let cook for about an hour to 90 min. If need be add water. The consistency at the end of the time should be thick and saucy.

Serve over basmatti rice.

*** Note I use a little more of the spices. The ingredients as listed will turn out mild. Add more pepper, and Indian spices to heat it up.

Number of Servings: 5

Recipe submitted by SparkPeople user CARPENSM.






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