Curry Chicken and Rice (Tamil)
- Number of Servings: 8
Ingredients
Chicken Breast, no skin, 16 ounces Onions, Onion, 1 large Garlic, 4 clove Yogurt, plain, low fat, 1 cup (8 fl oz) Ginger Root, 1 tsp Salt 2 tspCurry powder, 2 tsp Salt, 2 tbsp Turmeric, ground, 2 tsp Hot Pepper Sauce, 1 tsp White Rice, long grain, 2 cup
pre heat oven to 400
combine the yogurt, onion, garlic, curry, turmeric, and pepper in a blender. defrost the chicken cut into 1" cubes. Place the chicken in a baking dish pour half of the curry mixture over the chicken and bake for 40 minutes, covered. Cook the rice (I use a rice cooker) with 4cups of water to two cups rice.
heat the remaining curry sauce serve as separate items. or plate by putting .75 cup rice on each plate cover with chicken and top with curry sauce
Number of Servings: 8
Recipe submitted by SparkPeople user CS_SPARKS.
combine the yogurt, onion, garlic, curry, turmeric, and pepper in a blender. defrost the chicken cut into 1" cubes. Place the chicken in a baking dish pour half of the curry mixture over the chicken and bake for 40 minutes, covered. Cook the rice (I use a rice cooker) with 4cups of water to two cups rice.
heat the remaining curry sauce serve as separate items. or plate by putting .75 cup rice on each plate cover with chicken and top with curry sauce
Number of Servings: 8
Recipe submitted by SparkPeople user CS_SPARKS.
Nutritional Info Amount Per Serving
- Calories: 147.2
- Total Fat: 1.5 g
- Cholesterol: 34.8 mg
- Sodium: 1,821.1 mg
- Total Carbs: 16.3 g
- Dietary Fiber: 0.8 g
- Protein: 16.3 g
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