Chicken Curry
- Number of Servings: 4
Ingredients
3 TBS olive oil1 small onion, chopped2 cloves garlic, minced3 - 8 TBS curry powder, depending on your taste1 tsp ground cinnamon1 tsp paprika1 bay leaf1/2 tsp grated fresh ginger root1/2 tsp Splendasalt to taste2 skinless, boneless chicken breasts halves, cut into bite-sized pieces1 TBS tomato paste1 cup plain yogurt 3/4 C skim milk 3/4 tsp coconut extract1/2 lemon, juiced1/2 tsp cayenne pepper (optional)
Makes 4 servings
To really bring out the flavor of the spices, add the curry powder, cinnamon, paprika, bay leaf, and ginger root to a dry pan, and roast for just a minute or two. Drizzle the olive oil in, then add the onion and garlic. Saute 2-3 minutes. Add chicken, tomato paste, yogurt, milk and extract. Bring to a boil, reduce heat, and simmer 20 - 25 minutes. Remove the bay leaf, add the lemon juice and cayenne pepper, and simmer another 5 minutes. Serve over jasmine rice. Delicious!
Number of Servings: 4
Recipe submitted by SparkPeople user RUTH-FROM-OHIO.
To really bring out the flavor of the spices, add the curry powder, cinnamon, paprika, bay leaf, and ginger root to a dry pan, and roast for just a minute or two. Drizzle the olive oil in, then add the onion and garlic. Saute 2-3 minutes. Add chicken, tomato paste, yogurt, milk and extract. Bring to a boil, reduce heat, and simmer 20 - 25 minutes. Remove the bay leaf, add the lemon juice and cayenne pepper, and simmer another 5 minutes. Serve over jasmine rice. Delicious!
Number of Servings: 4
Recipe submitted by SparkPeople user RUTH-FROM-OHIO.
Nutritional Info Amount Per Serving
- Calories: 264.5
- Total Fat: 12.9 g
- Cholesterol: 35.1 mg
- Sodium: 156.0 mg
- Total Carbs: 17.7 g
- Dietary Fiber: 5.5 g
- Protein: 22.6 g
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