Chicken Navratan Curry (Indian)

Name: Chicken Navratan Curry (Indian)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 237 milliliters chopped carrots; 1 teaspoon chili powder; 237 milliliters coconut cream; 2 teaspoons cumin seeds; 237 milliliters chopped fresh green beans; 4 cloves garlic, minced; 1 teaspoons ground turmeric; 237 milliliters chopped onion; 237 milliliters chopped potatoes; 4 servings salt to taste; 454 grams boneless, skinless chicken breast halves, cut into bite-sized pieces; 2 Tbsps tomato puree; 3 Tbsps vegetable oil; 237 milliliters water

Chicken Navratan Curry (Indian) might be just the main course you are searching for. This recipe makes 4 servings with 499 calories, 29g of protein, and 35g of fat each. This recipe covers 28% of your daily requirements of vitamins and minerals. A mixture of water, salt, chicken breast halves, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the ground turmeric you could follow this main course with the Cherry-Filled Lemon Cake as a dessert. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. This recipe is typical of Indian cuisine.

Instructions

Heat vegetable oil in a large skillet over medium heat; add cumin seeds. Cook until seeds begin to pop and crackle, 1 to 2 minutes. Cook and stir onion and garlic into cumin seeds until onions are slightly softened, about 5 minutes.

Ingredients you will need

Vegetable Oil

Cumin Seeds

Garlic

Onion

Seeds

Pop

Equipment you will use

Frying Pan

Add turmeric and chili powder; stir to coat. Stir in tomato puree until fully incorporated, 1 to 2 minutes.

Ingredients you will need

Chili Powder

Tomato Puree

Turmeric

Cook and stir chicken, carrots, potatoes, and green beans into onion mixture. Season with salt. Cover the skillet with a lid and lower heat to medium-low. Simmer, stirring occasionally, until vegetables are about half cooked, about 10 minutes.

Ingredients you will need

Green Beans

Vegetable

Potato

Carrot

Whole Chicken

Onion

Salt

Equipment you will use

Frying Pan

Whisk water and coconut cream together in a bowl; pour into chicken and vegetable mixture. Cover skillet and simmer until chicken is fully cooked and no longer pink in the center and vegetables are tender, 5 to 10 more minutes.

Ingredients you will need

Coconut Cream

Vegetable

Whole Chicken

Water

Equipment you will use

Frying Pan

Whisk

Bowl

Equipment

Frying Pan

Whisk

Bowl

Ingredients

Servings:

237milliliters

chopped carrots 1teaspoon

chili powder 237milliliters

coconut cream 2teaspoons

cumin seeds 237milliliters

chopped fresh green beans 4cloves

garlic, minced 1teaspoons

ground turmeric 237milliliters

chopped onion 237milliliters

chopped potatoes 4servings

salt to taste 454grams

boneless, skinless chicken breast halves, cut into bite-sized pieces 2Tbsps

tomato puree 3Tbsps

vegetable oil 237milliliters

water

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Essay Chenin Blanc with a 4.2 out of 5 star rating seems like a good match. It costs about 9 dollars per bottle.