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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 488.2
  • Total Fat: 14.9 g
  • Cholesterol: 198.5 mg
  • Sodium: 535.7 mg
  • Total Carbs: 15.7 g
  • Dietary Fiber: 3.7 g
  • Protein: 71.3 g

View full nutritional breakdown of Authentic Chicken Curry calories by ingredient
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Authentic Chicken Curry

Submitted by: ALISONM1977


Number of Servings: 4

Ingredients

    1 onion, quartered
    2 cloves garlic
    1/2-inch piece ginger
    1 small, thin green chili, optional
    2 tbsp vegetable oil
    1/2 tsp cumin seeds
    6 canned plum tomatoes
    3 tbsp sour cream
    1 tsp each: ground coriander, ground cumin, dried fenugreek leaves
    1/2 tsp each: turmeric, garam masala, toasted and crushed cumin seeds
    1/4 to 1/2 tsp cayenne pepper, to taste
    1/4 tsp ground black pepper
    Salt to taste
    4 large boneless, skinless chicken thighs
    2 large Chciken breasts
    1 tbsp fresh lemon juice
    2 tbsp chopped cilantro leaves


Directions

In food processor, combine onion, garlic, ginger and green chili; mince.

In non-stick skillet over medium-high, heat oil. Add cumin seeds. Cook several seconds until they begin to splutter. Add onion mixture. Cook, stirring occasionally, 7 to 8 minutes, until onions are lightly browned.

Put tomatoes in food processor; process until smooth.

Reduce heat in skillet to medium; add tomatoes. Cook 5 minutes or until liquid has evaporated and mixture has thickened slightly. Add sour cream. Cook, stirring, 5 minutes. Add coriander, ground cumin, fenugreek, turmeric, garam masala, crushed cumin seeds, cayenne, black pepper and salt. Cook, stirring, 1 minute. (You can make ahead to here and refrigerate several days, or freeze, until ready to use.)

Add chicken to skillet; coat well with sauce. Cover; increase heat to high and bring to a boil. Reduce heat to medium low. Cook, stirring occasionally, 30 minutes or until chicken is tender and cooked through. Stir in lemon juice and cilantro. Taste; adjust spices if needed.

Makes 4 servings.



Number of Servings: 4

Recipe submitted by SparkPeople user ALISONM1977.





TAGS:  Poultry |

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