Curried Chicken
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 91.3
- Total Fat: 4.4 g
- Cholesterol: 13.3 mg
- Sodium: 1,949.1 mg
- Total Carbs: 11.2 g
- Dietary Fiber: 2.2 g
- Protein: 3.8 g
Introduction
This recipe is based off a chicken curry recipe given to me by a friend from Sri Lanka. It goes great with homemade roti bread or with fresh veggies like celery and carrots. This recipe is based off a chicken curry recipe given to me by a friend from Sri Lanka. It goes great with homemade roti bread or with fresh veggies like celery and carrots.Ingredients
-
- Chicken Breast (cooked), no skin, roasted, 1 unit (yield from 1 lb ready-to-cook
- Garlic, 1 or 2
- Onions, 1 large
- Bell peppers (Green, Red, Yellow, Orange), 1 cup
- Butter, 2 tbsp
- Salt, 2 tbsp
- Tomato Paste, 1 can (6 oz)
- Curry powder, 2 tbsp.
- Chili powder, 2 tsp
- Coconut Milk (Silk), 1 cup
- Granulated Sugar, 4 tsp
**Serve with Roti or celery and carrots**
(Roti recipe not added in the nutritional information for this curried chicken recipe.)
Roti Recipe:
- 3 cups Wheat flour
- 1 cup water (additional water may be needed. At your own discretion)
- 2 tbsp oil
Tips
- If using 12 oz. can of paste you can also use the full 13.5 oz. can of coconut milk. If you do so you should add extra of all seasonings (chili powder, curry powder, and sugar) to equal out the taste.
- For larger batches use the above tip and add 1 extra garlic and more onions and peppers to your liking.
- Roti Recipe: combine 3 cups wheat flour with 1 cup water. Knead dough adding any additional water or oil as you see fit (a dough hook on a kitchenaide mixer works best for kneading). Roll dough into 1 inch balls then sprinkle wheat flour on countertop or other surface and use a rolling pin to roll out the roti. Heat a flat iron pan until a droplet of water will jump on the surface (usually just past medium heat). Butter one side of roti and lay it on pan. Butter remaining side. Bubbles will form, flip roti when lightly browned. Makes about 12-18 roti depending on size of balls. You can fold your curried chicken into a roti or dip the roti in a bowl of curry. Roti preparation can take up to 30 minutes, so it may be best to make it and then cook curry; however, if you prefer warm roti you may want to cook it at the same time as the curry and will have to let the curry simmer for several extra minutes. Enjoy!
Directions
- Sautee 1 finely chopped onion, 1 tbsp butter, 2 tsps. chili powder, 1/2 cup of diced or chopped bell peppers (this was an addition that my family has added to the original recipe that gives extra flavor) on medium heat.
- Add chicken cubes, 2 tbsp of salt, and 2 tbsp of curry powder to the pan of sautéed vegetables.
- Next, add 1 can of tomato paste (6 oz.) and 1 cup of coconut milk.
- Last, add 4 tbsp of sugar to cut the taste of the tomato paste and add extra flavor.
- Cook this mixture, simmering on low heat, for 30 minutes (uncovered).
- Enjoy! Make wheat roti and/or use celery and carrots for dipping with your curry. This recipe also works great with a side salad of your choice.
Serving Size: 8 servings (3/4 or 1 cup depending on your preference)
Number of Servings: 8
Recipe submitted by SparkPeople user PEBBLEROW.