Curry Chicken
- Number of Servings: 8
Ingredients
3 pounds skinless bone-in chicken thigh pieces or 1 ½ boneless skinless chicken2 tablespoons canola oil4 cardamom pods (optional)1 2-inch piece of cinnamon stick (optional)1 medium onion, finely chopped4 garlic cloves, chopped2 teaspoons fresh ginger, microplane grated1 medium tomato finely chopped OR 1/2 cup canned1 teaspoon cumin powder1/2 teaspoon turmeric1 Tablespoons coriander powder1/2 teaspoon cayenne pepper (optional)1/2 teaspoon fennel seeds, coarsely ground1 teaspoon black pepper, coarsely ground1/2 cup plain nonfat yogurt1 Tablespoonn salt1/2 cup water2 tablespoons chopped cilantro1 tablespoon fresh lemon juice
Remove the skin and all visible fat from the chicken pieces. (I often have the butcher clean the chicken.) Cut 2-3 slits, 1 inch long and 1/2 inch deep, in each piece of chicken. Set aside.
Heat oil in a heavy skillet over medium high heat. Add the chicken pieces in a single layer and fry for 3-5 minutes, turning the pieces over once or twice until they are white. Transfer the chicken to a plate using a slotted spoon.
Add cumin powder, cardamom pods, cinnamon stick, chopped onion, garlic and ginger to the oil. Fry for 7-8 minutes, stirring constantly, until the onions are golden brown.
Stir in tomatoes, turmeric, coriander powder, cayenne pepper, ground fennel seeds and black pepper. Fry for -23 minutes. Whip yogurt with wire whisk and add 1 tablespoon at a time, stirring constantly. Fry for another 2-4 minutes.
Add the chicken and sprinkle with salt. Stir to coat the spice mixture evenly. Pour the water evenly over the chicken. Bring to a boil. Reduce heat to low. Add the cilantro and gently stir the chicken. Cover tightly and simmer for 25-30 minutes. Chicken should be tender to the touch but should not fall apart.
Transfer to a serving platter. Sprinkle with lemon juice.
Number of Servings: 8
Recipe submitted by SparkPeople user JENNIFERKSTERN.
Heat oil in a heavy skillet over medium high heat. Add the chicken pieces in a single layer and fry for 3-5 minutes, turning the pieces over once or twice until they are white. Transfer the chicken to a plate using a slotted spoon.
Add cumin powder, cardamom pods, cinnamon stick, chopped onion, garlic and ginger to the oil. Fry for 7-8 minutes, stirring constantly, until the onions are golden brown.
Stir in tomatoes, turmeric, coriander powder, cayenne pepper, ground fennel seeds and black pepper. Fry for -23 minutes. Whip yogurt with wire whisk and add 1 tablespoon at a time, stirring constantly. Fry for another 2-4 minutes.
Add the chicken and sprinkle with salt. Stir to coat the spice mixture evenly. Pour the water evenly over the chicken. Bring to a boil. Reduce heat to low. Add the cilantro and gently stir the chicken. Cover tightly and simmer for 25-30 minutes. Chicken should be tender to the touch but should not fall apart.
Transfer to a serving platter. Sprinkle with lemon juice.
Number of Servings: 8
Recipe submitted by SparkPeople user JENNIFERKSTERN.
Nutritional Info Amount Per Serving
- Calories: 245.3
- Total Fat: 8.6 g
- Cholesterol: 142.8 mg
- Sodium: 351.7 mg
- Total Carbs: 4.6 g
- Dietary Fiber: 0.8 g
- Protein: 35.0 g
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