August 23, 2017
Curries, Poultry, Chicken,
Vegetables, Potatoes , Indian, Small Batch Cooking, Sunday Dinner, Stove Top, Diabetic, Gluten-Free, High Protein, Low Carbohydrate, No Eggs, Non-Dairy, Zucchini, Boneless Pieces, Spicy, Kosher Meat more
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"From Australian Better Homes & Gardens Diabetic Living March/April '17."
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.
Add chicken to pan and cook for 2 minutes or until just browned, remove from pan and set aside.
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.
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.
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.
Divide curry between shallow serving bowls.
Combine reserved onion, mustard seeds and curry leaves in a small bowl and spoon a little mixture over curry and serve.
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