Alka's Chicken Curry WW=?pt (1/2 CUP)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 76.3
- Total Fat: 1.4 g
- Cholesterol: 18.3 mg
- Sodium: 445.5 mg
- Total Carbs: 10.1 g
- Dietary Fiber: 1.6 g
- Protein: 6.7 g
View full nutritional breakdown of Alka's Chicken Curry WW=?pt (1/2 CUP) calories by ingredient
Introduction
My wonderful friend, Alka, is a wonderful cook.She creates her own recipes. This is one of them. It is Awesome!!
***Have to find a nutrition calculator that works. This one is apparently wrong. Will update WW pts when find correct data. Thx to those who pointed it out. ^_^ My wonderful friend, Alka, is a wonderful cook.
She creates her own recipes. This is one of them. It is Awesome!!
***Have to find a nutrition calculator that works. This one is apparently wrong. Will update WW pts when find correct data. Thx to those who pointed it out. ^_^
Number of Servings: 6
Ingredients
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3.0 lbs skinless boneless chicken thighs or chicken breasts
3 medium sized onions
2 big tomatoes – or 1 cup of crushed tomatoes
¾ th cup of low fat sour cream + ½ cup of yoghurt
11/2 cup of finely chopped cilantro (optional)
2 sticks of cinnamon
2 bay leaves
3 black cardmomon pods (optional)
1 tbsp of cumin seeds
2 tbsp of ginger paste
2 tbsp of garlic paste
½ tsp of turmeric powder
1 tsp of chilli powder
salt
Directions
1. Cut chicken into 11/2 inch cubes. Transfer in a deep bowl. Add ¼ th cup sour cream , ¼ th cup of yoghurt, half of ginger and garlic paste, salt (2 tsp). Mix thoroughly and marinate for 2 -4 hours (in fridge).
2. Finely chop onions and tomatoes.
3. Take oil in a pan. Heat it well– add cinnamon sticks, bay leaves, cumin seeds and cardamom to it. Add onions to it. Fry till they turn light brown ( I cook them on high – constantly stirring). Add the remainder of ginger and garlic pastes to it. Stir. Add tomatoes. Add chili, turmeric powder and salt (1 tsp). Cover and cook on medium flame. Stir occasionally. When the tomatoes are nicely done (the oil should come out), add the cup of chopped cilantro leaves, and stir. If you are using crushed tomatoes, there is no need of covering the pan, just keep stirring until the oil comes out – it should appear on the side of the pan. Add remaining sour cream and yoghurt. Stir and leave it to cook on high medium for about 8-10 minutes stirring occasionally. Add the marinated chicken. Stir well, cook covered on low-medium for 30 – 40 minutes or till the chicken gets done. Adjust the amount of salt and chili powder. Add remaining cilantro just before serving. Serve chicken curry with rice or bread (flat bread works the best)
I think the Nutrition calculator is not adding correctly. Someone mentioned that it
Number of Servings: 6
Recipe submitted by SparkPeople user HCHATTERJEE.
2. Finely chop onions and tomatoes.
3. Take oil in a pan. Heat it well– add cinnamon sticks, bay leaves, cumin seeds and cardamom to it. Add onions to it. Fry till they turn light brown ( I cook them on high – constantly stirring). Add the remainder of ginger and garlic pastes to it. Stir. Add tomatoes. Add chili, turmeric powder and salt (1 tsp). Cover and cook on medium flame. Stir occasionally. When the tomatoes are nicely done (the oil should come out), add the cup of chopped cilantro leaves, and stir. If you are using crushed tomatoes, there is no need of covering the pan, just keep stirring until the oil comes out – it should appear on the side of the pan. Add remaining sour cream and yoghurt. Stir and leave it to cook on high medium for about 8-10 minutes stirring occasionally. Add the marinated chicken. Stir well, cook covered on low-medium for 30 – 40 minutes or till the chicken gets done. Adjust the amount of salt and chili powder. Add remaining cilantro just before serving. Serve chicken curry with rice or bread (flat bread works the best)
I think the Nutrition calculator is not adding correctly. Someone mentioned that it
Number of Servings: 6
Recipe submitted by SparkPeople user HCHATTERJEE.
Member Ratings For This Recipe
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