Indian Chicken Curry II

Indian Chicken Curry II

by George Harrison 2 years ago
4.1 (9)
25 minutes
312.8 kcal
14 g carbs
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Description

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.

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
  • ½ teaspoon grated fresh ginger root
  • ½ 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
  • ¾ cup coconut milk
  • ½ lemon, juiced
  • ½ teaspoon cayenne pepper
Directions
  1. 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. 2. Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.
Nutrition Facts
serving: 4 to 6 servings
calories: 312.8 kcal
carbohydrates: 14 g
protein: 19.1 g
saturated fat: 10.4 g
cholesterol: 37.9 mg
sodium: 268.3 mg
fiber: 3.8 g
sugar: 6.7 g