EatSmarter exclusive recipe

Spicy Chicken Currywith Ginger and Tomatoes

Spicy Chicken Curry - Spicy Chicken Curry - This Indian-style dish boasts an irresistible aroma
Spicy Chicken Curry - This Indian-style dish boasts an irresistible aroma

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Calories:385 kcal
Difficulty:easy
Preparation:30 min
Ready in:750 min
Low-sugar
low-carb
Vitamin-rich
Mineral-rich
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1 serving contains (Percentage of daily recommendation)
Calories385 kcal(19%)
Protein46 g(92%)
Fat16 g(20%)
Carbohydrates10 g(4%)
Added Sugar1 g(1%)
Roughage3 g(10%)

Recipe Development: EAT SMARTER

Ingredients

For servings

12 ouncesChicken breast
2 ouncesTikka masala paste
3 tablespoonsGreek yogurt
3small red Onion
1 pieceGinger root (About 30 g)
1 tablespoonVegetable oil
15 ouncesCanned tomatoes (Drained)
1 tablespoonTomato paste
3 ouncesSoy creamer
Salt
black Pepper
Black cumin seeds optional

Kitchen Utensils

1 Skillet, 1 Bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Peeler, 1 Can opener

Directions

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1 Rinse chicken and pat dry. Cut into thick slices, then cubes. 
2 In a bowl, combine Tikka Masala Seasoning Mix, yogurt and chicken cubes; mix well. Cover and refrigerate overnight, if desired for maximum flavor.
3 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.
4 Lightly crush tomatoes and add to skillet along with tomato paste and 125 ml water (approximately 2 tablespoons); bring to a boil. Cover and cook over medium heat until tomatoes are softened, about 10 minutes.
5 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.
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