Chicken Curry
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 361.0
- Total Fat: 16.8 g
- Cholesterol: 76.7 mg
- Sodium: 407.3 mg
- Total Carbs: 15.6 g
- Dietary Fiber: 2.6 g
- Protein: 36.6 g
View full nutritional breakdown of Chicken Curry calories by ingredient
Introduction
Easy dinner with a bit of a kick. Great over whole wheat rice or with a whole wheat na'an. Easy dinner with a bit of a kick. Great over whole wheat rice or with a whole wheat na'an.Number of Servings: 3
Ingredients
-
chicken breasts, skinless cut off the fat, 3 (about 14 oz)
Onion, 1 cup
Bell Pepper, 2 cup (or a whole one cut up whatever that is)
Dannon plain non fat yogurt, 1 cup
Cardamom, ground, 1 tsp (you need to shell and ground pod)
Turmeric, ground, 1 tsp
Cumin seed, 1tsp (ground to release aroma)
Cilantro, fresh, 1 tbsp
Olive oil 2 tbsp
Patak's Mild Curry Paste, 4 tbsp
Directions
1) Clean and cut up the chicken, onion and bell pepper into bite sized pieces.
2) Warm pan and add olive oil
3) Add the spices (but not the curry paste) to the pan
4) Add Chicken and mix in spices thoroughly. (feel free to add chili powder if you want a kick)
5) Once chicken is browned add the curry paste and simmer for 15 min
6) Add yogurt and allow to low on super low heat (even take pan off if you are cooking on electric)
7) serve and enjoy
2) Warm pan and add olive oil
3) Add the spices (but not the curry paste) to the pan
4) Add Chicken and mix in spices thoroughly. (feel free to add chili powder if you want a kick)
5) Once chicken is browned add the curry paste and simmer for 15 min
6) Add yogurt and allow to low on super low heat (even take pan off if you are cooking on electric)
7) serve and enjoy