Tangy Chicken Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
4 chicken thighs4 chicken drumsticks1 large onion, chopped3 tomatos, chopped to cubes100 grs plain yogurt, low fat3 cloves garlic, chopped1 Tbsp ginger, chopped0.5 Tbsp chili powder1 Tbsp curry powder3 hot chili peppers, split in halvesLemon juice, from 1 lemon4 Tbsp canola oilcoriander leaves, to taste, chopped
Cut chili peppers in halves, but keeping them united by the stem. Rinse the seeds, Marinate it in the lemon juice, reserve.
Heat up your wok to high heat, ten add the canola oil and onions and caramelize them (about 10 minutes). Once they're brown, add garlic and ginger and stir.
Next add the chicken and stir until nice and brown. After that, add the yogurt and stir some more. Next add chili powder, curry powder and tomatos. After a minute, add 0.5 cup of water and salt. Lower the heat to a simmer and cook covered for 20 minutes. Stir once in a while.
Finally, add the chili peppers with the lemon juice and coriander leaves. Simmer for 5 minutes and serve.
I served it with a cup of brown rice. Enjoy!
Number of Servings: 3
Recipe submitted by SparkPeople user BARIBAL.
Heat up your wok to high heat, ten add the canola oil and onions and caramelize them (about 10 minutes). Once they're brown, add garlic and ginger and stir.
Next add the chicken and stir until nice and brown. After that, add the yogurt and stir some more. Next add chili powder, curry powder and tomatos. After a minute, add 0.5 cup of water and salt. Lower the heat to a simmer and cook covered for 20 minutes. Stir once in a while.
Finally, add the chili peppers with the lemon juice and coriander leaves. Simmer for 5 minutes and serve.
I served it with a cup of brown rice. Enjoy!
Number of Servings: 3
Recipe submitted by SparkPeople user BARIBAL.
Nutritional Info Amount Per Serving
- Calories: 393.4
- Total Fat: 24.1 g
- Cholesterol: 85.4 mg
- Sodium: 144.1 mg
- Total Carbs: 21.2 g
- Dietary Fiber: 4.2 g
- Protein: 25.9 g
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