Ingredients
- 1 teaspoon corn, peanut or vegetable oil
- 1 teaspoon finely minced fresh ginger root
- 1 teaspoon finely minced garlic
- 1 tablespoon curry powder or, preferably, curry paste
- ½ cup finely chopped canned imported tomatoes
- ½ cup yogurt
- ½ skinless, boneless chicken breast, about 1/2 pound
- ¼ cup heavy cream
- Salt to taste if desired
- Freshly ground pepper to taste
- 2 teaspoons finely chopped fresh coriander leaves
- Nutritional Information
Nutritional analysis per serving (1 serving)
719 calories; 48 grams fat; 22 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 5 grams polyunsaturated fat; 17 grams carbohydrates; 5 grams dietary fiber; 10 grams sugars; 54 grams protein; 242 milligrams cholesterol; 365 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
1 serving
Preparation
- Heat oil in a saucepan and add ginger and garlic. Cook briefly, stirring, and add curry powder or paste. Cook, stirring, about 1 minute.
- Add tomatoes and yogurt and cook, stirring often, 5 minutes.
- Cut chicken into 1-inch cubes and add to the sauce.
- Cook, stirring often, about 2 minutes.
- Cover the saucepan and let simmer 15 minutes.
- Add cream, salt and pepper and simmer 2 minutes. Stir in the coriander leaves and serve.
30 minutes
Dining and Cooking