Chicken Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1. Onions - Rough Cut2. Chicken Breast - 1" cubes3. Ginger and garlic - Minced4. Tomatoes 1" cubes5. Cilantro - Rough Cut
2 Servings - 1.5 cubs
1. In a Saucepot over medium high heat add the oil and begin to sear Chicken Breast.
2. After chicken begins to brown add rough cut Onions and begin to Saute.
3. When onions begin to caramelize add fennel seeds, cumin seeds, garlic, ginger and curry powder. Saute for 30 seconds or until curry powder begins to stick to the bottom of the pan.
4. Add Tomatoes and use the juice to scrape the bottom of the pot.
5. add Salt, pepper, cilantro and the water and reduce heat to medium-low.
6. Simmer for 20 minutes or until the water reduces.
7 Serve over steamed basmatti rice.
Number of Servings: 2
Recipe submitted by SparkPeople user UPTOWNCHEF.
1. In a Saucepot over medium high heat add the oil and begin to sear Chicken Breast.
2. After chicken begins to brown add rough cut Onions and begin to Saute.
3. When onions begin to caramelize add fennel seeds, cumin seeds, garlic, ginger and curry powder. Saute for 30 seconds or until curry powder begins to stick to the bottom of the pan.
4. Add Tomatoes and use the juice to scrape the bottom of the pot.
5. add Salt, pepper, cilantro and the water and reduce heat to medium-low.
6. Simmer for 20 minutes or until the water reduces.
7 Serve over steamed basmatti rice.
Number of Servings: 2
Recipe submitted by SparkPeople user UPTOWNCHEF.
Nutritional Info Amount Per Serving
- Calories: 270.1
- Total Fat: 5.9 g
- Cholesterol: 98.6 mg
- Sodium: 1,292.3 mg
- Total Carbs: 12.7 g
- Dietary Fiber: 4.2 g
- Protein: 41.7 g
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