Beginner's Indian Curry

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

Yield: 4 servings (serving size: 3/4 cup)
Recipe from Health

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 219
  • Fat: 12g
  • Saturated fat: 3g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 3g
  • Protein: 24g
  • Carbohydrate: 4g
  • Fiber: 1g
  • Cholesterol: 71mg
  • Iron: 2mg
  • Sodium: 145mg
  • Calcium: 18mg


  • 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


  1. 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. 2. Stir in the turmeric, red chili, and salt. Cook, stirring, for another minute.
  3. 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. 4. Serve hot, spooned over warm basmati rice.
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