Indian Chicken Curry

We love spicy hot food, but we HAD to cut the cayenne down in this recipe from 2 teaspoons to 1 teaspoon and reduced the amount of potato in the original recipe.  Now it has a good balance of protein and carbs plus lots of flavor.

Indian Chicken Curry

(modification of recipe originally from Cooking Light)

Serves 6

  • 2 teaspoons curry powder
  • 2 teaspoons chili powder
  • 1 teaspoon kosher salt
  • 1 teaspoon ground red pepper/cayenne (reduce quantity if you prefer less heat)
  • 1 teaspoon ground coriander
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 1 pound skinless, boneless chicken breast, cut into 1 inch pieces
  • 1 (8 ounce) carton plain fat-free Greek yogurt
  • 1 (6 ounce) can tomato paste
  • 1 (14.5 ounce) can no-salt-added diced tomatoes (undrained)
  • 2 cups cubed (½ inch dice), peeled baking potato (about 1 pound)
  • 3 cups water
  • 3 cups hot cooked basmati rice
  • ½ cup chopped tomato

Combine first 8 ingredients (curry powder through cinnamon) in a small bowl; set aside.  Add oil to a Dutch oven over medium heat.  Add onion and garlic; cook 5 minutes, stirring frequently so that garlic does not burn.  Stir in spice mixture; cook 1 minute, stirring frequently.  Add chicken; cook 10 minutes, stirring frequently.

Combine yogurt and tomato paste; stir with a whisk.  Add yogurt mixture, diced tomatoes, potato and water to Dutch oven.  Bring to a boil.  Cover and reduce heat; simmer 30 minutes, stirring occasionally.  Remove cover; cook 30 minutes.  Serve over rice; top with tomato.
Nutritional Info/Serving:  Calories 318, Fat 4 g, Protein 24 g, Carbs 25 g

21 Day Fix Container Equivalents/Serving:  1 Red, 2 Yellow, 0.5 Green, 0.5 tsp

Posted in 21 Day Fix Recipes, Chicken, Grains and Pasta, Recipes Tagged with: , ,

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