Chicken Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
chicken breasts, skinless cut off the fat, 3 (about 14 oz)Onion, 1 cupBell Pepper, 2 cup (or a whole one cut up whatever that is)Dannon plain non fat yogurt, 1 cup Cardamom, ground, 1 tsp (you need to shell and ground pod)Turmeric, ground, 1 tsp Cumin seed, 1tsp (ground to release aroma)Cilantro, fresh, 1 tbsp Olive oil 2 tbspPatak's Mild Curry Paste, 4 tbsp
1) Clean and cut up the chicken, onion and bell pepper into bite sized pieces.
2) Warm pan and add olive oil
3) Add the spices (but not the curry paste) to the pan
4) Add Chicken and mix in spices thoroughly. (feel free to add chili powder if you want a kick)
5) Once chicken is browned add the curry paste and simmer for 15 min
6) Add yogurt and allow to low on super low heat (even take pan off if you are cooking on electric)
7) serve and enjoy
2) Warm pan and add olive oil
3) Add the spices (but not the curry paste) to the pan
4) Add Chicken and mix in spices thoroughly. (feel free to add chili powder if you want a kick)
5) Once chicken is browned add the curry paste and simmer for 15 min
6) Add yogurt and allow to low on super low heat (even take pan off if you are cooking on electric)
7) serve and enjoy
Nutritional Info Amount Per Serving
- Calories: 361.0
- Total Fat: 16.8 g
- Cholesterol: 76.7 mg
- Sodium: 407.3 mg
- Total Carbs: 15.6 g
- Dietary Fiber: 2.6 g
- Protein: 36.6 g
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