Curry Chicken and Rice (Tamil)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 147.2
- Total Fat: 1.5 g
- Cholesterol: 34.8 mg
- Sodium: 1,821.1 mg
- Total Carbs: 16.3 g
- Dietary Fiber: 0.8 g
- Protein: 16.3 g
View full nutritional breakdown of Curry Chicken and Rice (Tamil) calories by ingredient
Introduction
A South Indian Dish A South Indian DishNumber of Servings: 8
Ingredients
-
Chicken Breast, no skin, 16 ounces Onions, Onion, 1 large
Garlic, 4 clove
Yogurt, plain, low fat, 1 cup (8 fl oz)
Ginger Root, 1 tsp
Salt 2 tsp
Curry powder, 2 tsp Salt, 2 tbsp
Turmeric, ground, 2 tsp
Hot Pepper Sauce, 1 tsp
White Rice, long grain, 2 cup
Directions
pre heat oven to 400
combine the yogurt, onion, garlic, curry, turmeric, and pepper in a blender. defrost the chicken cut into 1" cubes. Place the chicken in a baking dish pour half of the curry mixture over the chicken and bake for 40 minutes, covered. Cook the rice (I use a rice cooker) with 4cups of water to two cups rice.
heat the remaining curry sauce serve as separate items. or plate by putting .75 cup rice on each plate cover with chicken and top with curry sauce
Number of Servings: 8
Recipe submitted by SparkPeople user CS_SPARKS.
combine the yogurt, onion, garlic, curry, turmeric, and pepper in a blender. defrost the chicken cut into 1" cubes. Place the chicken in a baking dish pour half of the curry mixture over the chicken and bake for 40 minutes, covered. Cook the rice (I use a rice cooker) with 4cups of water to two cups rice.
heat the remaining curry sauce serve as separate items. or plate by putting .75 cup rice on each plate cover with chicken and top with curry sauce
Number of Servings: 8
Recipe submitted by SparkPeople user CS_SPARKS.