Indian chicken curry

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Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 268.0

Total Fat: 15.3 g
Cholesterol: 95.6 mg
Sodium: 243.0 mg
Total Carbs: 13.7 g
Dietary Fiber: 2.5 g
Protein: 19.6 g

View full nutritional breakdown of Indian chicken curry calories by ingredient

Introduction

Spicy or not Spicy or not

Minutes to Prepare: 40

Minutes to Cook: 30

Number of Servings: 8

Ingredients

3.0 clove Garlic

3.0 tsp Ginger Root

2.0 cup, chopped Onions, raw

3.0 cup, chopped Onions, raw

4.0 medium whole (2-3/5" dia) Red Ripe Tomatoes

0.75 cup Swanson Natural Goodness Chicken Broth

1.42 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can)

34.0 oz Chicken Thighs - Boneless, Skinless (15% chicken broth, sea salt, natural flavorings)

Directions

Indian chicken curry. 3tbl sp oil 2 onions chopped fine 3cloves grated garlic 1tbl sp ginger 4 tomatos chopped 2tbl sp of curry powder 2lbs of chicken Salt/ pepper 3/4 cup of stock 1 can coconut cream 1/2tsp Garam Masala Finish with cilantro Marinade for chicken: 1tbl salt 1tbl cumin 1tbl ground coriander 1tbl paprika 1tbl cayenne 1tbl turmeric 1tbl Garam Masala Mix marinade & chicken set aside in fridge for 2hrs or more. Add oil to pan on med high heat. Brown chicken. Remove from pan. Saut onions till golden in same pan. Add grated garlic & ginger stir for 2 mins. Add tomatos & stir till soft. Add curry powder stir for 2 min. Add chicken, salt, & pepper. Then cover and cook for 2-3 mins more. Add stock, cover & cook 10-20mins more. Add coconut cream, Garam Masala, cook until thickened. Sprinkle with cilantro. Serving Size: 2 cups + 1 thigh (1/8 recipe)

Number of Servings: 8.0

Recipe submitted by SparkPeople user KAYWES49.