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.

Monica Bhide
Recipe by Health November 2005

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Leigh Beisch; Styling: Sara Slavin

Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Yield:
4 servings (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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

  • Serve hot, spooned over warm basmati rice.

Nutrition Facts

219 calories; fat 12g; saturated fat 3g; mono fat 4g; poly fat 3g; protein 24g; carbohydrates 4g; fiber 1g; cholesterol 71mg; iron 2mg; sodium 145mg; calcium 18mg.
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