Indian Chicken Curry
Recipe: #27763
August 23, 2017
Categories: Curries, Chicken, Potatoes, Indian, Sunday Dinner, Diabetic, Gluten-Free, High Protein, Low Carbohydrate, No Eggs, Non-Dairy, Zucchini Boneless Pieces, Spicy, Kosher Meat, Indian Chicken, more
"From Australian Better Homes & Gardens Diabetic Living March/April '17."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (708.4 g)
- Calories 439.5
- Total Fat - 10.7 g
- Saturated Fat - 2.3 g
- Cholesterol - 108.2 mg
- Sodium - 313.3 mg
- Total Carbohydrate - 39.3 g
- Dietary Fiber - 7.8 g
- Sugars - 9 g
- Protein - 46.9 g
- Calcium - 90.7 mg
- Iron - 3.2 mg
- Vitamin C - 89.3 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Heat half the oil in a medium saucepan over a medium-high heat and add curry leaves and mustard seeds and cook, stirring often, for 2 to 3 minutes or until leaves are crisp and transfer to a plate lines with paper towel.
Step 2
Add chicken to pan and cook for 2 minutes or until just browned, remove from pan and set aside.
Step 3
Heat remaining oil in a the same saucepan over a medium heat and add onion and cook, stirring occasionally, for 7 to 8 minutes or until onion softens and starts to brown slightly.
Step 4
Remove half the onion from the pan and set aside and add garam masala to remaining onion and cook, stirring, for 1 minute and then add half the cooked curry leaves mixture.
Step 5
Add coconut milk, combined stock powder and water, potato and cauliflower to the pan and cover and simmer ove3r a medium heat and cook, partially, covered, for 20 minutes or until potato is just tender and then add chicken and zucchini and cook, uncovered for 5 minutes.
Step 6
Divide curry between shallow serving bowls.
Step 7
Combine reserved onion, mustard seeds and curry leaves in a small bowl and spoon a little mixture over curry and serve.
Tips
No special items needed.
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