Beginner’s Indian Curry

By surlochoms

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

Directions
  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. 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.


Nutritional Facts

Servings
4
Calories
219
Fat
12g (sat 3g
mono 4g
poly 3g)
Cholesterol
71mg
Protein
24g
Carbohydrate
4g
Fiber
1g
Iron
2mg
Sodium
145mg
Calcium
18mg

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