Indian Style Curried Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces1 tablespoon lemon juice1/2 teaspoon kosher salt1/4 teaspoon freshly ground black pepper3 medium tomatoes, cored and quartered1 tablespoon coarsely chopped fresh ginger2 tablespoons extra-virgin olive oil2 cups finely chopped onion2 teaspoons ground coriander1/2 teaspoon ground cumin1/4 teaspoon cayenne pepper1/4 teaspoon ground turmeric1/4 cup chopped fresh cilantro1/2 teaspoon garam masala2 cups hot cooked brown basmati or long grain brown rice
Place chicken in a medium bowl. Add lemon juice, kosher salt, and black pepper; toss to coat. Set aside.
In a blender or food processor, combine tomatoes, garlic, and ginger. Cover and blend or process until smooth, stopping and scraping side as necessary; set aside.
In a large skillet, heat olive oil over medium heat. Add onion; cook and stir about 8 minutes or until golden brown. Add tomato mixture, coriander, cumin, cayenne pepper, and turmeric. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes, stirring occasionally.
Add chicken to skillet; stir to coat with the tomato mixture. Return to boiling; reduce heat. Cover and simmer about 15 minutes or until chicken is tender and no longer pink. Remove from the heat; stir in cilantro and garam masala.
Serve with brown rice.
Number of Servings: 5
Recipe submitted by SparkPeople user CHRISTINEW1984.
In a blender or food processor, combine tomatoes, garlic, and ginger. Cover and blend or process until smooth, stopping and scraping side as necessary; set aside.
In a large skillet, heat olive oil over medium heat. Add onion; cook and stir about 8 minutes or until golden brown. Add tomato mixture, coriander, cumin, cayenne pepper, and turmeric. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes, stirring occasionally.
Add chicken to skillet; stir to coat with the tomato mixture. Return to boiling; reduce heat. Cover and simmer about 15 minutes or until chicken is tender and no longer pink. Remove from the heat; stir in cilantro and garam masala.
Serve with brown rice.
Number of Servings: 5
Recipe submitted by SparkPeople user CHRISTINEW1984.
Nutritional Info Amount Per Serving
- Calories: 326.4
- Total Fat: 8.3 g
- Cholesterol: 52.6 mg
- Sodium: 260.8 mg
- Total Carbs: 37.7 g
- Dietary Fiber: 3.6 g
- Protein: 25.0 g
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