Easy Chicken Curry
Easy Chicken Curry
Do you like it hot? This is a flavorful curry but is not spicy hot. If you like heat in your curry, add a teaspoon (5 mL) of chili powder or a few dashes of hot sauce.
Author: Cookspiration
Serves: 6 large or 9 small servings
Ingredients
- 1 tbsp (15 mL) vegetable oil
- ¼ cup (60 mL) water
- 2 medium onions, chopped
- 6 cloves garlic, crushed or finely
- chopped
- 1 tbsp (15 mL) curry powder
- 2 tbsp (30 mL) garam masala
- ½ tsp (2 mL) salt (optional)
- 19 oz (540 mL) can of tomatoes
- (whole or chopped)
- ¼ cup (60 mL) packed fresh cilantro,
- finely chopped
- 1 cup (250 mL) unflavored low-fat yogurt
- 1 cup (250 mL) of chicken stock (1
- package reduced salt bouillon + 1
- cup/250 mL water)
- 18 skinned chicken drumsticks or
- thighs, skin removed (3½ lbs/1.7 kg
- weight with skin and bones or
- 3 lbs/1.5 kg weight with skin removed)
- ¼ cup (60 mL) fresh cilantro,
- roughly chopped, for topping
Instructions
- To a large heavy pot, heat the oil and water at low to medium. Add the
- onions and garlic to the pot. Cook until soft. Add the spices, stirring
- frequently, and cook for one or two minutes until the spices are well
- blended. Add a bit of water if too dry.
- Add to the pot, the tomatoes, cilantro, yogurt and chicken stock. Blend
- together, then add the chicken pieces.
- Cover the pot and simmer gently at low-medium heat. Stir periodically. Cook
- for 1–1½ hour, or until chicken is cooked. If too thick, add extra chicken
- stock or water if needed. If too thin, cook for the last 15–30 minutes
- without the lid.
- After cooking, add chopped cilantro
Nutrition Information
Calories: 352 Fat: 14 g Saturated fat: 3 g Carbohydrates: 14 g Sodium: 581 mg Fiber: 2 g Protein: 42 g Cholesterol: 145 mg