Indian chicken curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3.0 clove Garlic3.0 tsp Ginger Root2.0 cup, chopped Onions, raw3.0 cup, chopped Onions, raw4.0 medium whole (2-3/5" dia) Red Ripe Tomatoes0.75 cup Swanson Natural Goodness Chicken Broth1.42 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can)34.0 oz Chicken Thighs - Boneless, Skinless (15% chicken broth, sea salt, natural flavorings)
Indian chicken curry.
3tbl sp oil
2 onions chopped fine
3cloves grated garlic
1tbl sp ginger
4 tomatos chopped
2tbl sp of curry powder
2lbs of chicken
Salt/ pepper
3/4 cup of stock
1 can coconut cream
1/2tsp Garam Masala
Finish with cilantro
Marinade for chicken:
1tbl salt
1tbl cumin
1tbl ground coriander
1tbl paprika
1tbl cayenne
1tbl turmeric
1tbl Garam Masala
Mix marinade & chicken set aside in fridge for 2hrs or more.
Add oil to pan on med high heat. Brown chicken. Remove from pan. Saut onions till golden in same pan. Add grated garlic & ginger stir for 2 mins. Add tomatos & stir till soft. Add curry powder stir for 2 min. Add chicken, salt, & pepper. Then cover and cook for 2-3 mins more. Add stock, cover & cook 10-20mins more. Add coconut cream, Garam Masala, cook until thickened. Sprinkle with cilantro.
Serving Size: 2 cups + 1 thigh (1/8 recipe)
Number of Servings: 8.0
Recipe submitted by SparkPeople user KAYWES49.
Number of Servings: 8.0
Recipe submitted by SparkPeople user KAYWES49.
Nutritional Info Amount Per Serving
- Calories: 268.0
- Total Fat: 15.3 g
- Cholesterol: 95.6 mg
- Sodium: 243.0 mg
- Total Carbs: 13.7 g
- Dietary Fiber: 2.5 g
- Protein: 19.6 g
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