Chicken Curry with Cilantro and Tomatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 chicken legs -- without skin for a lighter curry4 tomatoes -- chopped into large pieces4 onions -- chopped into large pieces2 cups finely chopped cilantro10 chopped garlic cloves8 potatoes -- or less if you'd like less calories1/4 cup fresh diced ginger root2 tablespoons garam masala spice mix1 tablespoon turmeric1 teasponn hot red pepper flakes1 tablespoon salt1/2 tablespoon ground black peppercooking spray2 or more cups of water
Makes 4 servings.
Spray large pot or dutch oven with cooking spray. Over medium heat, saute onions until they sweat. Add tomatoes and cook until slightly softened. Add chopped cilantro, garlic, diced ginger and cook for 2 more minutes. Add dry spices and mix around until all the vegetables are coated and cook for an additional minute. Add chicken legs, potatoes and water. Cover, bring to a boil, then lower heat and simmer for two hours. Serve with lemon wedges to squeeze on your portion, and with basmati rice or good bread for dunking. Your kitchen will smell fantastic and you will want to eat this every time it's cold outside.
NOTE that this is a recipe that can be played around with. All spices can be adjusted to your taste, with more or less added; hot pepper can be omitted entirely if you don't like the heat. I have used small amounts of dry ginger when I didn't have fresh, omitted cilantro and/or tomotoes when I didn't have those, used fresh hot peppers instead of dry, etc. Yet it always comes out scrumptious.
Number of Servings: 4
Recipe submitted by SparkPeople user SPIEGY.
Spray large pot or dutch oven with cooking spray. Over medium heat, saute onions until they sweat. Add tomatoes and cook until slightly softened. Add chopped cilantro, garlic, diced ginger and cook for 2 more minutes. Add dry spices and mix around until all the vegetables are coated and cook for an additional minute. Add chicken legs, potatoes and water. Cover, bring to a boil, then lower heat and simmer for two hours. Serve with lemon wedges to squeeze on your portion, and with basmati rice or good bread for dunking. Your kitchen will smell fantastic and you will want to eat this every time it's cold outside.
NOTE that this is a recipe that can be played around with. All spices can be adjusted to your taste, with more or less added; hot pepper can be omitted entirely if you don't like the heat. I have used small amounts of dry ginger when I didn't have fresh, omitted cilantro and/or tomotoes when I didn't have those, used fresh hot peppers instead of dry, etc. Yet it always comes out scrumptious.
Number of Servings: 4
Recipe submitted by SparkPeople user SPIEGY.
Nutritional Info Amount Per Serving
- Calories: 637.1
- Total Fat: 11.3 g
- Cholesterol: 104.4 mg
- Sodium: 148.7 mg
- Total Carbs: 96.9 g
- Dietary Fiber: 13.7 g
- Protein: 40.0 g
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