CURRY TWOS LOWS RECIPES

INDIAN CHICKEN CURRY II RECIPE | ALLRECIPES

Indian Chicken Curry II Recipe | Allrecipes image

This is an adaptation of yellow chicken curry from India. The aromas and flavors are a delight to the senses! It is best served with fresh Naan bread and Jasmine or Basmati rice.

Provided by Amanda Fetters

Categories World Cuisine Asian Indian

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

3 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
3 tablespoons curry powder
1 teaspoon ground cinnamon
1 teaspoon paprika
1 bay leaf
½ teaspoon grated fresh ginger root
½ teaspoon white sugar
salt to taste
2 skinless, boneless chicken breast halves - cut into bite-size pieces
1 tablespoon tomato paste
1 cup plain yogurt
¾ cup coconut milk
½ lemon, juiced
½ teaspoon cayenne pepper

Steps:

Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.

Nutrition Facts : Calories 312.8 calories, CarbohydrateContent 14 g, CholesterolContent 37.9 mg, FatContent 21.7 g, FiberContent 3.8 g, ProteinContent 19.1 g, SaturatedFatContent 10.4 g, SodiumContent 268.3 mg, SugarContent 6.7 g

LOW FAT CHICKEN CURRY - BBC GOOD FOOD | RECIPES AND ...

Very simply but tasty low fat curry

Provided by martinwright

Total Time 1 hours 10 minutes

Yield Serves 4

Ingredients

Steps:

Peel the onion, garlic and ginger and take the top off the chilli. It's up to you if you want to include the chilli seeds. Chuck the lot into the blender and whizz until finely chopped. Put half of the mixture in a bowl and mix in the yoghurt. Cube the chicken and add to the yoghurt mix. Allow to marinate for at least thirty seven and a half minutes.
In a decent saucepan, fry the remaining mixture in a bit of oil for about three minutes then add all of the spices and salt. In the blender, whizz the toms then lob them in the pan and cook on v low heat for about half an hour.
Add the chicken and yoghurt mix to the pan, stir and cover. Cook for about forty minutes. Serve with rice. And naan. Lots of naan. In fact, forget the curry, just eat lots of naan...

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