Chicken Curry

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 264.5
  • Total Fat: 12.9 g
  • Cholesterol: 35.1 mg
  • Sodium: 156.0 mg
  • Total Carbs: 17.7 g
  • Dietary Fiber: 5.5 g
  • Protein: 22.6 g

View full nutritional breakdown of Chicken Curry calories by ingredient


Introduction

I've recently developed a taste for Indian food... or, at least, the 'American-ized' version of it that's available around me. Now I'm on a quest to start making my own, and this recipe for chicken curry is fast becoming a favorite in my house! I've recently developed a taste for Indian food... or, at least, the 'American-ized' version of it that's available around me. Now I'm on a quest to start making my own, and this recipe for chicken curry is fast becoming a favorite in my house!
Number of Servings: 4

Ingredients

    3 TBS olive oil
    1 small onion, chopped
    2 cloves garlic, minced
    3 - 8 TBS curry powder, depending on your taste
    1 tsp ground cinnamon
    1 tsp paprika
    1 bay leaf
    1/2 tsp grated fresh ginger root
    1/2 tsp Splenda
    salt to taste
    2 skinless, boneless chicken breasts halves, cut into bite-sized pieces
    1 TBS tomato paste
    1 cup plain yogurt
    3/4 C skim milk
    3/4 tsp coconut extract
    1/2 lemon, juiced
    1/2 tsp cayenne pepper (optional)

Directions

Makes 4 servings

To really bring out the flavor of the spices, add the curry powder, cinnamon, paprika, bay leaf, and ginger root to a dry pan, and roast for just a minute or two. Drizzle the olive oil in, then add the onion and garlic. Saute 2-3 minutes. Add chicken, tomato paste, yogurt, milk and extract. Bring to a boil, reduce heat, and simmer 20 - 25 minutes. Remove the bay leaf, add the lemon juice and cayenne pepper, and simmer another 5 minutes. Serve over jasmine rice. Delicious!

Number of Servings: 4

Recipe submitted by SparkPeople user RUTH-FROM-OHIO.