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Indian Chicken Curry
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Categories: Asian Recipes, Autumn/ Winter Recipes, Chicken, Indian Recipes, Low fat, Rice
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Total Time: 30 min.

I found this recipe to be pretty inauthentic, but it tasted pretty good anyway. However, the abundance of spices gave it a powdery feel. I think I'll cut down on a few of those next time. Also, having to steam the Swiss Chard beforehand was a pain. I think adding thawed frozen spinach to the sauce mixture would work just as well.

4 cups Swiss chard - sliced
1 pound chicken breast halves without skin - sliced thin
1 tablespoon cornstarch
1 tablespoon olive oil
1 cup diced onion
1 1/3 cups chicken broth
1 cup carrot - sliced
1/2 cup coconut milk - light
1 tablespoon tomato paste
2 teaspoons ground cumin
1 teaspoon curry powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 teaspoon red pepper
2 cups rice - cooked
3 tablespoons peanuts - chopped

Steam Swiss Chard, covered, 2 minutes, or until tender. Drain.

Toss the cornstarch and chicken together in a sealed Ziplock bag. Heat oil in a large nonstick skillet over medium high heat. Add onion; cook for 2 minutes. Stir in chicken and cook until browned (4 minutes). Stir in broth, carrot, coconut milk, tomato paste, cumin, curry powder, cinnamon, salt, and red pepper. Reduce heat to medium. Cook 5 minutes, stirring occasionally. Add Swiss Chard, and cook 2 minutes. Serve with rice. Sprinkle peanuts over each serving.


Calories: 656 Calories From Fat: 24%
Protein: 33g Carbohydrate: 92g
Cholesterol: 53mg Sodium: 840mg


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