Indian Chicken Curry II

Name: Indian Chicken Curry II
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Indian, Asian
Ingredients: 1 bay leaf; 1 teaspoons cayenne pepper; 177 milliliters coconut milk; 3 Tbsps curry powder; 1 teaspoons grated fresh ginger root; 2 cloves garlic, minced; 1 teaspoon ground cinnamon; 1 lemon, juiced; 3 Tbsps olive oil; 1 small onion, chopped; 1 teaspoon paprika; 237 milliliters plain yogurt; 6 servings salt to taste; 2 skinless, boneless chicken breast halves - cut into bite-size pieces; 1 Tbsp tomato paste; 1 teaspoons white sugar

Indian Chicken Curry II is a gluten free recipe with 6 servings. One serving contains 210 calories, 11g of protein, and 16g of fat. This recipe covers 10% of your daily requirements of vitamins and minerals. 1 person found this recipe to be flavorful and satisfying. Head to the store and pick up juice of lemon, garlic, coconut milk, and a few other things to make it today. This recipe is typical of Indian cuisine. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Heat olive oil in a skillet over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes.

Ingredients you will need

Curry Powder

Bay Leaves

Cinnamon

Paprika

Garlic

Ginger

Onion

Sugar

Salt

Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.

Ingredients you will need

Chicken Pieces

Coconut Milk

Tomato Paste

Yogurt

Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.

Ingredients you will need

Cayenne Pepper

Lemon Juice

Bay Leaves

Equipment

Frying Pan

Ingredients

Servings:

bay leaf 1teaspoons

cayenne pepper 177milliliters

coconut milk 3Tbsps

curry powder 1teaspoons

grated fresh ginger root 2cloves

garlic, minced 1teaspoon

ground cinnamon 1

lemon, juiced 3Tbsps

olive oil 1small

onion, chopped 1teaspoon

paprika 237milliliters

plain yogurt 6servings

salt to taste 2

skinless, boneless chicken breast halves - cut into bite-size pieces 1Tbsp

tomato paste 1teaspoons

white sugar

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian on the menu? Try pairing 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 De Morgenzon Reserve Chenin Blanc with a 4.2 out of 5 star rating seems like a good match. It costs about 34 dollars per bottle.