Indian Chicken Curry II
This is an adaptation of yellow chicken curry from India. The aromas and flavors are a delight to the senses! It is best served with fresh Naan bread and Jasmine or Basmati rice.
Servings per recipe: 4
Calories per serving: 313
Preparation time: 20m
Total cooking time: 45m
Ingredients:
- 3 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 tablespoons curry powder
- 1 teaspoon ground cinnamon
- 1 teaspoon paprika
- 1 bay leaf
- 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:
- 1 Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. 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 and cayenne pepper. Simmer 5 more minutes.
Nutrion facts:
| Total Fat | 21.7g | 33% |
| Saturated Fat | 10.0g | |
| Cholesterol | 38mg | 13% |
| Sodium | 268mg | 11% |
| Potassium | 576mg | 16% |
| Total Carbohydrates | 14g | 5% |
| Dietary Fiber | 3.8g | 15% |
| Protein | 19.1g | 38% |
| Sugars | 7g | |
| Vitamin A | 555IU | |
| Vitamin C | 15mg | |
| Calcium | 172mg | |
| Iron | 4mg | |
| Thiamin | 0mg | |
| Niacin | 11mg | |
| Vitamin B6 | 1mg | |
| Magnesium | 66mg | |
| Folate | 27mcg |
