Indian Chicken Curry

Name: Indian Chicken Curry Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 9
Ingredients: 1/4c Olive Oil; 1 1/2 small Onion chopped; 1/4c Curry powder; 1.5 tsp Ground Cinnamon; 1.5 tsp Paprika; 1.5 Bay Leaves; 3/4 tsp Fresh Ginger Root (grated); 3/4 tsp White Sugar; salt to taste; 6 Chicken Thighs (skin removed & cut into bite sz pieces); 2 tblsp Tomato Paste; 1.5c Plain Yogart; 1c Coconut Milk; 1 lemon (juiced and sliced); 3/4 tsp Cayenne Pepper; 1 small Zuccini sliced; 1 small Yellow Squash sliced; 1.5c Carrots sliced; 6 small Potatos (cut into chunks)

Minutes to Prepare: 30
Minutes to Cook: 30

Number of Servings: 9

Ingredients

1/4c Olive Oil1 1/2 small Onion, chopped1/4c Curry powder1.5 tsp Ground Cinnamon1.5 tsp Paprika1.5 Bay Leaves3/4 tsp Fresh Ginger Root (grated)3/4 tsp White Sugarsalt to taste6 Chicken Thighs (skin removed & cut into bite sz pieces)2 tblsp Tomato Paste1.5c Plain Yogart1c Coconut Milk1 lemon (juiced and sliced)3/4 tsp Cayenne Pepper1 small Zuccini, sliced1 small Yellow Squash, sliced1.5c Carrots, sliced6 small Potatos (cut into chunks)

Directions

1. Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 mins. Add chicken pieces, zuccini, quash, potatos, tomato paste, yogart and coconut milk. Bring to a boil, reduce heat and simmer for 20 to 25 mins.

2. Remove bay leaf and stir in lemon (juice and slices), cayenne pepper, simmer 5 more mins.

Serving Size: Makes about nine 1 cup servings

Number of Servings: 9

Recipe submitted by SparkPeople user KIMBERLYJANEEN.

Servings Per Recipe: 9

Nutritional Info Amount Per Serving

Calories: 324.2
Total Fat: 15.8 g
Cholesterol: 41.5 mg
Sodium: 117.8 mg
Total Carbs: 34.3 g
Dietary Fiber: 7.2 g
Protein: 15.4 g

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