Chicken Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 tablespoons olive oil1 small onion, chopped4 cloves garlic, minced3 tablespoons curry powder1 teaspoon ground cinnamon1 teaspoon paprika1 bay leaf3/4 tsp ground tumeric1 tsp ground cumin1/2 teaspoon grated fresh ginger root1/2 teaspoon white sugarsalt to taste2 skinless, boneless chicken breast halves - cut into bite-size pieces1 tablespoon tomato paste1 cup plain yogurt3/4 cup coconut milk1/2 lemon, juiced1/2 teaspoon cayenne pepper
Directions
1.Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, tumeric, cumin, cinnamon, paprika, sugar, ginger, and bay leaf. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
2.Remove bay leaf, and stir in lemon juice, cayenne pepper, cilantro and salt (to taste) Simmer 5 more minutes. Serve with white rice and naan.
Number of Servings: 4
Recipe submitted by SparkPeople user EKANE1985.
1.Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, tumeric, cumin, cinnamon, paprika, sugar, ginger, and bay leaf. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
2.Remove bay leaf, and stir in lemon juice, cayenne pepper, cilantro and salt (to taste) Simmer 5 more minutes. Serve with white rice and naan.
Number of Servings: 4
Recipe submitted by SparkPeople user EKANE1985.
Nutritional Info Amount Per Serving
- Calories: 350.9
- Total Fat: 21.4 g
- Cholesterol: 51.0 mg
- Sodium: 193.0 mg
- Total Carbs: 16.5 g
- Dietary Fiber: 3.3 g
- Protein: 25.8 g
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