Indian Chicken Curry

Name: Indian Chicken Curry
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 237 milliliters sliced baby carrot; 473 milliliters hot cooked long-grain rice; 1 Tbsp cornstarch; 1 teaspoon curry powder; 3 Tbsps chopped unsalted, dry-roasted peanuts; 315 milliliters fat-free, less-sodium chicken broth; 1 teaspoon ground cinnamon; 2 teaspoons ground cumin; 0 teaspoons ground red pepper; 118 milliliters light coconut milk; 1 Tbsp olive oil; 237 milliliters diced onion; 0 teaspoons salt; 454 grams skinned, boned chicken breast halves, cut crosswise into thin slices; 340 grams cups sliced Swiss chard (about; 1 Tbsp tomato paste

The recipe Indian Chicken Curry is ready in roughly 45 minutes and is definitely a tremendous gluten free, dairy free, and vegetarian option for lovers of Indian food. This recipe makes 4 servings with 347 calories, 9g of protein, and 10g of fat each. This recipe covers 26% of your daily requirements of vitamins and minerals. If you have ground pepper, curry powder, cornstarch, and a few other ingredients on hand, you can make it.

Instructions

Steam Swiss chard, covered, 2 minutes or until crisp tender.

Ingredients you will need

Swiss Chard

Drain.

Combine chicken and cornstarch in a small bowl.

Ingredients you will need

Corn Starch

Whole Chicken

Equipment you will use

Bowl

Heat oil in a large nonstick skillet over medium-high heat until hot.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add onion, and stir-fry 2 minutes. Stir in chicken, and cook 4 minutes or until browned. Stir in broth and next 8 ingredients (broth through red pepper); reduce heat to medium. Cook 5 minutes, stirring occasionally.

Ingredients you will need

Red Pepper

Whole Chicken

Broth

Onion

Add Swiss chard, and cook 2 minutes.

Ingredients you will need

Swiss Chard

Serve with rice.

Ingredients you will need

Rice

Sprinkle peanuts evenly over each serving.

Ingredients you will need

Peanuts

Equipment

Bowl

Frying Pan

Ingredients

Servings:

237milliliters

sliced baby carrot 473milliliters

hot cooked long-grain rice 1Tbsp

cornstarch 1teaspoon

curry powder 3Tbsps

chopped unsalted, dry-roasted peanuts 315milliliters

fat-free, less-sodium chicken broth 1teaspoon

ground cinnamon 2teaspoons

ground cumin 0teaspoons

ground red pepper 118milliliters

light coconut milk 1Tbsp

olive oil 237milliliters

diced onion 0teaspoons

salt 454grams

skinned, boned chicken breast halves, cut crosswise into thin slices 340grams

cups sliced Swiss chard (about 1Tbsp

tomato paste

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are my top picks for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Nigl Freiheit Gruner Veltliner with a 4.7 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.