Chicken Curry
Recipe: #10686
October 07, 2013
Categories: Chicken, Indian, Fathers Day, Game/Sports Day, Sunday Dinner, Gluten-Free, Low Carbohydrate, Low Fat, No Eggs, Boneless Pieces, Spicy, Chicken Dinner, Indian Chicken, more
"This is really a great curry and it`s easy to make, it`s not really all that spicy if you want lots of heat add in cayenne pepper"
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (572.9 g)
- Calories 656.7
- Total Fat - 40.1 g
- Saturated Fat - 11.1 g
- Cholesterol - 228.7 mg
- Sodium - 735.4 mg
- Total Carbohydrate - 29.7 g
- Dietary Fiber - 3.6 g
- Sugars - 7.1 g
- Protein - 44.1 g
- Calcium - 188.8 mg
- Iron - 3.7 mg
- Vitamin C - 5.8 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In a large skillet over medium-high heat brown chicken in oil; remove and set aside. Add onion and saute until golden (about 5 minutes, they must be browned).
Step 2
Add ginger and garlic and saute about 1 minute. Add curry, cumin and cinnamon and mix well. Cook for 1 minute. Add flour, yogurt and tomato paste, whisking until sauce is smooth.
Step 3
Pour in broth and applesauce and simmer, uncovered, until mixture thickens (approximately 30 minutes).
Step 4
Add browned chicken (and any juice left in the bottom of the plate or bowl) thawed peas, sour cream and coconut milk. Simmer another 15 minutes.
Step 5
Season with salt and pepper.
Tips
No special items needed.
1 Reviews
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