Indian Chicken Curry

2
Servings
15m
Prep Time
45m
Cook Time
1h
Ready In


"From Australian Better Homes & Gardens Diabetic Living March/April '17."

Original recipe yields 2 servings
OK

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 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 & Variations


No special items needed.

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