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Beginner's Indian Curry

Photo: Leigh Beisch; Styling: Sara Slavin
Prep time 10 mins
Cook time 15 mins
Yield 4 servings (serving size: 3/4 cup)
This is a mild curry. To make it spicier, increase the ground red chili. You'll find all these spices at your local grocer or online at www.namaste.com.

Ingredients

  • 1/2 teaspoon mustard seeds, crushed
  • 1/4 teaspoon cumin seeds, crushed
  • 1 cup canned diced tomato, drained
  • 1 tablespoon vegetable oil
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon ground red chili
  • 1/4 teaspoon salt
  • 1 pound (about 1 3/4 cups) cubed cooked chicken breast
  • 3/4 cup light coconut milk

Nutrition Information

  • calories 219
  • fat 12 g
  • satfat 3 g
  • monofat 4 g
  • polyfat 3 g
  • protein 24 g
  • carbohydrate 4 g
  • fiber 1 g
  • cholesterol 71 mg
  • iron 2 mg
  • sodium 145 mg
  • calcium 18 mg

How to Make It

  1. Heat a large skillet over medium heat. Add the mustard and cumin seeds. Cook 2 minutes or until seeds are fragrant, stirring frequently. Combine the tomato and oil in a small bowl; add to the seeds. Cook 1 minute, stirring constantly.

  2. Stir in the turmeric, red chili, and salt. Cook, stirring, for another minute.

  3. Add chicken and cook for 1 minute. Stir in coconut milk; cover. Simmer over low heat 10 minutes or until chicken is cooked through.

  4. Serve hot, spooned over warm basmati rice.