Tangy Chicken Curry
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 393.4
- Total Fat: 24.1 g
- Cholesterol: 85.4 mg
- Sodium: 144.1 mg
- Total Carbs: 21.2 g
- Dietary Fiber: 4.2 g
- Protein: 25.9 g
View full nutritional breakdown of Tangy Chicken Curry calories by ingredient
Introduction
Delicious dish great for a winter meal, lots of veggies inside! Delicious dish great for a winter meal, lots of veggies inside!Number of Servings: 3
Ingredients
-
4 chicken thighs
4 chicken drumsticks
1 large onion, chopped
3 tomatos, chopped to cubes
100 grs plain yogurt, low fat
3 cloves garlic, chopped
1 Tbsp ginger, chopped
0.5 Tbsp chili powder
1 Tbsp curry powder
3 hot chili peppers, split in halves
Lemon juice, from 1 lemon
4 Tbsp canola oil
coriander leaves, to taste, chopped
Directions
Cut chili peppers in halves, but keeping them united by the stem. Rinse the seeds, Marinate it in the lemon juice, reserve.
Heat up your wok to high heat, ten add the canola oil and onions and caramelize them (about 10 minutes). Once they're brown, add garlic and ginger and stir.
Next add the chicken and stir until nice and brown. After that, add the yogurt and stir some more. Next add chili powder, curry powder and tomatos. After a minute, add 0.5 cup of water and salt. Lower the heat to a simmer and cook covered for 20 minutes. Stir once in a while.
Finally, add the chili peppers with the lemon juice and coriander leaves. Simmer for 5 minutes and serve.
I served it with a cup of brown rice. Enjoy!
Number of Servings: 3
Recipe submitted by SparkPeople user BARIBAL.
Heat up your wok to high heat, ten add the canola oil and onions and caramelize them (about 10 minutes). Once they're brown, add garlic and ginger and stir.
Next add the chicken and stir until nice and brown. After that, add the yogurt and stir some more. Next add chili powder, curry powder and tomatos. After a minute, add 0.5 cup of water and salt. Lower the heat to a simmer and cook covered for 20 minutes. Stir once in a while.
Finally, add the chili peppers with the lemon juice and coriander leaves. Simmer for 5 minutes and serve.
I served it with a cup of brown rice. Enjoy!
Number of Servings: 3
Recipe submitted by SparkPeople user BARIBAL.