Spicy Chicken Curry
Spicy Chicken Curry - This Indian-style dish boasts an irresistible aroma
Healthy, because
Even smarter
Nutritional values
Chicken is rich in satiating protein but low in calories and fat.
This recipe pairs deliciously with a simple green salad.
(Percentage of daily recommendation)
| Calorie | 385 cal. | (18 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 15.2 μg | (25 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 27.9 mg | (233 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 11.7 μg | (26 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 1,204 mg | (30 %) | ||
| Calcium | 126 mg | (13 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 4.1 g | |||
| Uric acid | 354 mg | |||
| Cholesterol | 129 mg | |||
| Complete sugar | 20 g |
Ingredients
- Ingredients
- 12 ozs Chicken breasts
- 2 ozs Tikka masala paste
- 3 Tbsps Greek yogurt
- 3 small red onions
- 1 pc ginger
- 1 Tbsp vegetable oil
- 15 ozs Canned tomatoes (Drained)
- 1 Tbsp Tomato paste
- 3 ozs Soy creamer
- salt
- black peppers
- Black cumin seeds (optional)
Kitchen utensils
Preparation steps
Rinse chicken and pat dry. Cut into thick slices, then cubes.
In a bowl, combine Tikka Masala Seasoning Mix, yogurt and chicken cubes; mix well. Cover and refrigerate overnight, if desired for maximum flavor.
Peel the onions and cut into thick strips. Peel and finely chop ginger. Heat oil in a skillet; sauté onions and ginger until fragrant, about 2-3 minutes. Add diced chicken and fry until lightly browned, about 1 minute.
Lightly crush tomatoes and add to skillet along with tomato paste and approximately 2 tablespoons; bring to a boil. Cover and cook over medium heat until tomatoes are softened, about 10 minutes.
Toward the end of the cooking time, pour in a bit of the soy milk; bring to a boil again quickly. Season with salt and pepper. Serve with remaining soy milk. Sprinkle to taste with nigella seeds (or substitute fennel seeds). Serve with brown rice, if desired.
