Indian Chicken Curry I

Gluten Free
Dairy Free
Health score
17%
Indian Chicken Curry I
45 min.
6
343kcal

Suggestions

Delight in the Rich Flavors of Authentic Indian Chicken Curry!

Are you craving a deliciously hearty meal that's both gluten- and dairy-free? Look no further than this exquisite Indian Chicken Curry, which serves six and is ready in just 45 minutes. Each serving contains only 343 calories, making it a perfect option for those watching their waistline.

This delectable dish is versatile enough to be enjoyed for lunch or dinner and can be your main course or main dish. The combination of succulent chicken breast halves, aromatic spices, and creamy coconut milk creates a symphony of flavors that will transport your taste buds straight to India.

Prepare to impress your family and friends with this easy-to-follow recipe that requires only a few simple ingredients, including coconut milk, tomato sauce, cardamom pods, and hot curry powder. The cooking process is straightforward, with the chicken being browned to perfection before simmering in a rich, flavorful sauce.

With a caloric breakdown of 39.79% protein, 46.43% fat, and 13.78% carbs, this Indian Chicken Curry is not only delicious but also well-balanced. So why wait? Dive into the rich, aromatic world of Indian cuisine and treat yourself to a meal that's as satisfying as it is simple to make.

Ingredients

  • 10 ounce coconut milk canned
  • 15 ounce tomato sauce canned
  •  cardamom pods 
  •  chicken breast halves bone-in skinless
  •  cinnamon sticks 
  • tablespoon curry powder hot (Madras)
  • teaspoon ginger fresh finely chopped
  • teaspoon garlic crushed
  • tablespoon olive oil 
  •  onion peeled quartered
  • servings salt to taste
  • servings salt and pepper to taste

Equipment

  • frying pan

Directions

  1. Rinse chicken and pat dry; season with salt and pepper to taste.
  2. Heat oil in a large skillet over medium high heat, then saute chicken until browned.
  3. Remove chicken from skillet and set aside.
  4. Saute onions in skillet until translucent; add ginger and garlic and saute until fragrant, then stir in curry powder.
  5. Return chicken to skillet and add tomato sauce, coconut milk, cloves, cardamom and cinnamon stick. Season with salt to taste and stir all together.
  6. Reduce heat to low and simmer until chicken is tender and cooked through (no longer pink inside), about 20 to 25 minutes.

Nutrition Facts

Calories343kcal
Protein39.79%
Fat46.43%
Carbs13.78%

Properties

Glycemic Index
22
Glycemic Load
2.07
Inflammation Score
-6
Nutrition Score
22.795217555502%

Flavonoids

Apigenin
0.01mg
Luteolin
0.01mg
Isorhamnetin
1.84mg
Kaempferol
0.24mg
Myricetin
0.02mg
Quercetin
7.45mg

Nutrients percent of daily need

Calories:342.59kcal
17.13%
Fat:17.97g
27.65%
Saturated Fat:11.22g
70.16%
Carbohydrates:11.99g
4%
Net Carbohydrates:8.24g
3%
Sugar:5.71g
6.34%
Cholesterol:96.43mg
32.14%
Sodium:907.84mg
39.47%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:34.65g
69.31%
Vitamin B3:16.88mg
84.41%
Selenium:52.01µg
74.31%
Vitamin B6:1.28mg
63.99%
Manganese:1.11mg
55.34%
Phosphorus:400.53mg
40.05%
Potassium:982.12mg
28.06%
Vitamin B5:2.5mg
25.03%
Magnesium:77.17mg
19.29%
Fiber:3.76g
15.03%
Iron:2.65mg
14.71%
Copper:0.28mg
14%
Vitamin C:11.39mg
13.81%
Vitamin E:1.96mg
13.04%
Vitamin B2:0.21mg
12.52%
Zinc:1.57mg
10.45%
Vitamin B1:0.15mg
9.93%
Vitamin A:364.44IU
7.29%
Folate:28.56µg
7.14%
Calcium:50.4mg
5.04%
Vitamin B12:0.3µg
5.02%
Vitamin K:5.07µg
4.83%
Source:Allrecipes