Chicken Curry
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 350.9
- Total Fat: 21.4 g
- Cholesterol: 51.0 mg
- Sodium: 193.0 mg
- Total Carbs: 16.5 g
- Dietary Fiber: 3.3 g
- Protein: 25.8 g
View full nutritional breakdown of Chicken Curry calories by ingredient
Number of Servings: 4
Ingredients
-
3 tablespoons olive oil
1 small onion, chopped
4 cloves garlic, minced
3 tablespoons curry powder
1 teaspoon ground cinnamon
1 teaspoon paprika
1 bay leaf
3/4 tsp ground tumeric
1 tsp ground cumin
1/2 teaspoon grated fresh ginger root
1/2 teaspoon white sugar
salt to taste
2 skinless, boneless chicken breast halves - cut into bite-size pieces
1 tablespoon tomato paste
1 cup plain yogurt
3/4 cup coconut milk
1/2 lemon, juiced
1/2 teaspoon cayenne pepper
Directions
Directions
1.Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, tumeric, cumin, cinnamon, paprika, sugar, ginger, and bay leaf. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
2.Remove bay leaf, and stir in lemon juice, cayenne pepper, cilantro and salt (to taste) Simmer 5 more minutes. Serve with white rice and naan.
Number of Servings: 4
Recipe submitted by SparkPeople user EKANE1985.
1.Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, tumeric, cumin, cinnamon, paprika, sugar, ginger, and bay leaf. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
2.Remove bay leaf, and stir in lemon juice, cayenne pepper, cilantro and salt (to taste) Simmer 5 more minutes. Serve with white rice and naan.
Number of Servings: 4
Recipe submitted by SparkPeople user EKANE1985.