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Ingredients
Chicken Curry
- Ingredients
- 2 garlic cloves
- 1 pc fresh ginger (about 2 cm)
- 3 onions
- 100 grams Yogurt (0.1% fat)
- 2 tsps Garam Masala
- ½ tsp ground Cumin
- ½ tsp ground Turmeric
- 1 generous pinch Ground cinnamon
- 1 generous pinch ground Cardamom
- ½ tsp sweet ground paprika
- 400 grams peeled Tomatoes
- salt
- 800 grams skinless Chicken breasts
- 2 Tbsps Ghee (or butter)
- 200 milliliters Coconut milk
- Vegetable broth (as needed)
- 2 Tbsps slivered almonds
- cayenne pepper
- 1 Tbsp Lime juice
- 1 tsp honey
- fresh cilantro (for garnish)
Peel the garlic, ginger and onions and finely chop. Mix the garlic and ginger with the yogurt, garam masala, cumin, turmeric, cinnamon, cardamom, pepper, tomato and 1/2 teaspoon salt.
Rinse the chicken breasts, pat dry, cut into bite-sized pieces and place in a large bowl. Top with the yogurt sauce. Cover and marinate in the refrigerator at least 3 hours (preferably overnight).
Heat the ghee in a large non-stick pan, add the onion and saute lightly 3 minutes until golden brown. Add the chicken and yogurt mixture. Stir in the coconut milk. Dilute as needed with little vegetable stock. Simmer for about 2 minutes over low heat and stir in the almonds. Season with garam masala, salt, cayenne pepper, lime juice and honey. Serve garnished with cilantro.
Serve with Indian flatbread (naan), rice and a refreshing cucumber-yogurt dip.
(Percentage of daily recommendation)
| Calorie | 620 cal. | (30 %) | ||
| Protein | 67.88 g | (69 %) | ||
| Fat | 28.19 g | (24 %) | ||
| Carbohydrates | 23.63 g | (16 %) | ||
| Sugar added | 1.44 g | (6 %) | ||
| Roughage | 4.16 g | (14 %) |