Beginner's Indian Curry

 Recipe
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.

Yield:

4 servings (serving size: 3/4 cup)

Recipe Time

Prep: 10 Minutes
Cook: 15 Minutes

Nutritional 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

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

Preparation

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.

Note:

Monica Bhide,

November 2005
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