Try this Spicy Chicken Curry recipe, or contribute your own.
Suggest a better description1 Heat 2 teaspoons of oil in large nonstick skillet over medium heat. Add onions and cook, stirring, until softened, about 5 minutes. Add garlic, ginger, garam masala, and salt; cook, stirring, until fragrant. Transfer to bowl.
2 Add remaining 1 teaspoon oil to skillet. Add chicken and cook, turning, until lightly browned, about 4 minutes per side. Add broth and onion mixture; bring to boil. Reduce heat and simmer, covered, until chicken is cooked through, about 15 minutes. Transfer chicken to platter and keep warm.
3 Bring pan liquid to boil over high heat; boil until reduced by half, about 8 minutes. Remove skillet from heat and whisk in yogurt until blended. Spoon sauce over chicken and sprinkle with cilantro. Serve over rice.
PER SERVING (1 CHICKEN BREAST, ABOUT 1/4 CUP SAUCE, AND 1/2 CUP RICE): 361 Cal, 9 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 91 mg Chol, 546 mg Sod, 31 g Total Carb, 6 g Sugar, 3 g Fib, 38 g Prot, 86 mg Calc. PointsPlus value: 9
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Serving Size: 1 (356g) | ||
Recipe Makes: 1 | ||
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Calories: 207 | ||
Calories from Fat: 138 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.4g | 21 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 9.2g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 4.9mg | 2 % | |
Sodium 617.7mg | 21 % | |
Potassium 488.3mg | 13 % | |
Total Carbohydrate 9.7g | 3 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 9.2g | ||
Protein 8.2g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 207
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