Chicken Curry
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 295.2
- Total Fat: 5.4 g
- Cholesterol: 65.3 mg
- Sodium: 396.0 mg
- Total Carbs: 30.6 g
- Dietary Fiber: 6.0 g
- Protein: 31.7 g
View full nutritional breakdown of Chicken Curry calories by ingredient
Introduction
Serve over a bed of basmati rice (traditionally), but for healthier eating, you may want to use your own favorite grain. Serve over a bed of basmati rice (traditionally), but for healthier eating, you may want to use your own favorite grain.Number of Servings: 8
Ingredients
-
Olive Oil, 2 tbsp
Onion, 1 large
Garlic, 3 cloves
Ginger Root, 1 slice (about 1 cm or 1/2 inch thick)
SPICES:
*Coriander seed, 1 tsp
*Cumin seed, 1 tsp
*Turmeric, ground, 0.25 tsp
*Pepper, red or cayenne, 0.5 tsp
*Add all of the above spices, or if you don't have them, you can simply add 1 Tbsp. of pre-mixed Curry Powder.
Crushed Tomatoes, 1 28 oz can (790 grams)
Chicken Breast, no skin, 900 grams (2 lb)
Potato, raw, 2 large
Peas, frozen, 2 cup
Salt, 0.5 tsp
Directions
1. Grind the onion in a mini-blender or chop finely. Fry in Olive oil until it becomes browned.
2. Stir in the garlic and ginger root.
3. Stir in all the spices (or just curry mix if that's what you have). Stir for about a minute to let the flavour come out of the spices.
4. Add the crushed tomatoes (or you can add tomato paste and later add water)
5. Add the chicken and continue to cook on medium heat until it has all browned.
6. Dice & add the potatoes and cook for 10-15 minutes (until they start to soften).
7. You can either boil it down to make it thicker, or add hot water to make it juicier, depending on your own preference.
8. Add the frozen peas and cook until they're warm.
Once cooked, you may want to remove the piece of ginger - you can tell the difference between it and the potatoes because it should have a more orangy/yellow colour.
Makes 8 - 1 cup servings.
Traditionally served over Basmati Rice (but you can use your own favorite grain).
Number of Servings: 8
Recipe submitted by SparkPeople user SUZANNEY73.
2. Stir in the garlic and ginger root.
3. Stir in all the spices (or just curry mix if that's what you have). Stir for about a minute to let the flavour come out of the spices.
4. Add the crushed tomatoes (or you can add tomato paste and later add water)
5. Add the chicken and continue to cook on medium heat until it has all browned.
6. Dice & add the potatoes and cook for 10-15 minutes (until they start to soften).
7. You can either boil it down to make it thicker, or add hot water to make it juicier, depending on your own preference.
8. Add the frozen peas and cook until they're warm.
Once cooked, you may want to remove the piece of ginger - you can tell the difference between it and the potatoes because it should have a more orangy/yellow colour.
Makes 8 - 1 cup servings.
Traditionally served over Basmati Rice (but you can use your own favorite grain).
Number of Servings: 8
Recipe submitted by SparkPeople user SUZANNEY73.