Lighter Chicken Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Typical Application - Chicken CurryIngredients1 tbsp coconut oil 1 large onion, finely chopped2 Green Cardamom pods, cracked open1½ Tablespoon Curry Paste:1/4 tsp cayenne pepper1 tbsp tomato paste (optional)28 oz can of diced tomatoes1 lb chicken breast, chopped into 1 inch chunks
1. Heat oil on med-high heat in a sauce pan. Add onions. Fry till onions become translucent and not brown.
2. Add chicken and cook until no longer pink
3. Add Cardamom. Fry about one minute.
4. Add Curry paste, Cayenne, and Salt. Stir well. Fry about three minutes
5. Add Tomato paste and canned tomatoes. Bring to a boil. Turn down heat. Let it simmer for about 20 minutes, the gravy will start to thicken.
Serve over brown basmati rice.
Number of Servings: 4
Recipe submitted by SparkPeople user SASSERFRASS.
2. Add chicken and cook until no longer pink
3. Add Cardamom. Fry about one minute.
4. Add Curry paste, Cayenne, and Salt. Stir well. Fry about three minutes
5. Add Tomato paste and canned tomatoes. Bring to a boil. Turn down heat. Let it simmer for about 20 minutes, the gravy will start to thicken.
Serve over brown basmati rice.
Number of Servings: 4
Recipe submitted by SparkPeople user SASSERFRASS.
Nutritional Info Amount Per Serving
- Calories: 202.6
- Total Fat: 5.1 g
- Cholesterol: 65.9 mg
- Sodium: 337.1 mg
- Total Carbs: 11.0 g
- Dietary Fiber: 2.5 g
- Protein: 28.3 g
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