yogurt-chicken-curry

Yogurt Chicken Curry

Total time: 40 minutes

Serves 4

5.3 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

240g - Chicken breast, skin removed, cut into 2 cm cubes

120g - Greek yogurt, low fat

1 cup - Red onions

5 cloves - Garlic

1-inch piece - Ginger

4 - Green chilies, finely chopped

½ cup - Tomato puree, without salt added

1 tb - Vegetable oil

2 tsp - Coriander powder

1 tsp - Cumin powder

1 tsp - Turmeric powder

1 tsp - Chili powder

½ tsp - Nutmeg

1 tsp - Garam masala

⅛ tsp - Salt

1 cup - Water

UTENSILS

Saucepan with lid, Blender, Chopping board, Knife

INSTRUCTIONS

1. Blend the onion, garlic and green chilies in a blender to a coarse paste. Set it aside.

2. Heat the oil in a saucepan over medium heat. Add the blended paste to the pan. Cook and stir for 5 minutes until the mixture turns a brownish color.

3. Add the coriander powder, cumin powder, turmeric powder, chili powder, garam masala and salt. Sauté for 30 seconds.

4. Add the tomato puree and cook for 8 minutes.

5. Reduce the heat to a low flame. Add the yogurt in 3 batches. Stir quickly to mix well after every addition.

6. Add the chicken pieces. Cook for 2 minutes. Add 1 cup of water and bring to a boil.

7. Reduce the heat. Cover and simmer for 15 minutes until the chicken is cooked.

8. Garnish with the chopped cilantro. Serve hot.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 171g

Energy (kcal)

167.0

Carbs (g)

5.5

Proteins (g)

18.2

Fats (g)

7.0

Fibre (g)

5.3