Indian · Dinner
Chicken Curry with Tomato Sauce
Boneless chicken breast simmered in a tomato-onion base built without cream, using yogurt and minimal oil for body. Ginger, garlic, cumin, coriander and garam masala carry the flavour while a light finish of cilantro brightens the dish. Served with steamed rice or a small portion of roti.
$3
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
345Calories
47.3gProtein
10.4gFat
13.8gCarbs
6.1gSugar
2.9gFiber
612mgSodium
149mgChol
2.7gSat Fat
980mgPotassium
95mgCalcium
2.4mgIron
0.4mcgVitamin B12
14mgVitamin C
Goes well with
Indian Pale Ale (IPA)
local
Masala Chai
international
low-calorie
protein-rich
low-carb
low-calorie
Instructions
1
Prep
Cut the chicken breast into bite-sized pieces. Finely chop the onion and tomato; set aside.
2
Heat
Warm the vegetable oil in a medium saucepan over medium heat. Cook the onion for 4-5 minutes, stirring often, until soft and light golden.
3
Heat
Stir in the ginger-garlic paste and cook for 1 minute over medium heat until fragrant. Add the tomato, tomato paste, cumin, coriander, turmeric and chili powder.
4
Heat
Simmer over medium-low heat for 5 minutes, stirring occasionally, until the tomato breaks down and oil separates. Add the chicken and chicken stock.
5
Heat
Cover and simmer over medium-low heat for 12-15 minutes, stirring once, until the chicken is opaque and firm. Stir in the yogurt and garam masala off heat.
6
Plate
Season with salt to taste, scatter cilantro over the curry and serve in a shallow bowl.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g boneless, skinless chicken breast
- 2 tsp2 tsp vegetable oil
- 11 small onion
- 5 oz140g tomato
- 4 tbsp4 tbsp tomato paste
- 1 tsp1 tsp cumin-ground
- 1 tsp1 tsp coriander-ground
- 1/2 tsp1/2 tsp turmeric-ground
- 1/2 tsp1/2 tsp chili powder
- 1 tsp1 tsp garam masala
- 1/2 cup120ml chicken stock
- 4 tbsp4 tbsp plain yogurt
- 2 tbsp2 tbsp cilantro
