Alka's Chicken Curry WW=?pt (1/2 CUP)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3.0 lbs skinless boneless chicken thighs or chicken breasts 3 medium sized onions2 big tomatoes – or 1 cup of crushed tomatoes¾ th cup of low fat sour cream + ½ cup of yoghurt11/2 cup of finely chopped cilantro (optional)2 sticks of cinnamon2 bay leaves3 black cardmomon pods (optional)1 tbsp of cumin seeds2 tbsp of ginger paste2 tbsp of garlic paste½ tsp of turmeric powder1 tsp of chilli powdersalt
1. Cut chicken into 11/2 inch cubes. Transfer in a deep bowl. Add ¼ th cup sour cream , ¼ th cup of yoghurt, half of ginger and garlic paste, salt (2 tsp). Mix thoroughly and marinate for 2 -4 hours (in fridge).
2. Finely chop onions and tomatoes.
3. Take oil in a pan. Heat it well– add cinnamon sticks, bay leaves, cumin seeds and cardamom to it. Add onions to it. Fry till they turn light brown ( I cook them on high – constantly stirring). Add the remainder of ginger and garlic pastes to it. Stir. Add tomatoes. Add chili, turmeric powder and salt (1 tsp). Cover and cook on medium flame. Stir occasionally. When the tomatoes are nicely done (the oil should come out), add the cup of chopped cilantro leaves, and stir. If you are using crushed tomatoes, there is no need of covering the pan, just keep stirring until the oil comes out – it should appear on the side of the pan. Add remaining sour cream and yoghurt. Stir and leave it to cook on high medium for about 8-10 minutes stirring occasionally. Add the marinated chicken. Stir well, cook covered on low-medium for 30 – 40 minutes or till the chicken gets done. Adjust the amount of salt and chili powder. Add remaining cilantro just before serving. Serve chicken curry with rice or bread (flat bread works the best)
I think the Nutrition calculator is not adding correctly. Someone mentioned that it
Number of Servings: 6
Recipe submitted by SparkPeople user HCHATTERJEE.
2. Finely chop onions and tomatoes.
3. Take oil in a pan. Heat it well– add cinnamon sticks, bay leaves, cumin seeds and cardamom to it. Add onions to it. Fry till they turn light brown ( I cook them on high – constantly stirring). Add the remainder of ginger and garlic pastes to it. Stir. Add tomatoes. Add chili, turmeric powder and salt (1 tsp). Cover and cook on medium flame. Stir occasionally. When the tomatoes are nicely done (the oil should come out), add the cup of chopped cilantro leaves, and stir. If you are using crushed tomatoes, there is no need of covering the pan, just keep stirring until the oil comes out – it should appear on the side of the pan. Add remaining sour cream and yoghurt. Stir and leave it to cook on high medium for about 8-10 minutes stirring occasionally. Add the marinated chicken. Stir well, cook covered on low-medium for 30 – 40 minutes or till the chicken gets done. Adjust the amount of salt and chili powder. Add remaining cilantro just before serving. Serve chicken curry with rice or bread (flat bread works the best)
I think the Nutrition calculator is not adding correctly. Someone mentioned that it
Number of Servings: 6
Recipe submitted by SparkPeople user HCHATTERJEE.
Nutritional Info Amount Per Serving
- Calories: 76.3
- Total Fat: 1.4 g
- Cholesterol: 18.3 mg
- Sodium: 445.5 mg
- Total Carbs: 10.1 g
- Dietary Fiber: 1.6 g
- Protein: 6.7 g
Member Reviews
-
KOBEDANE
I have to agree with Epiphone...I calculate the kcals for chicken, tomatoes, onions, LF sour cream and LF yoghurt at 1148k cal or about 192 kcal per helping - Per helping kcal Chicken - 87kcal (24kcal?) Tomatoes 11 kcal (6 kcal), Sour Cream 75 kcal (7 kcal?) seem doubtful (brackets - your values) - 3/2/16