Cooking Light magazine's Indian Chicken Curry

Cooking Recipes Catalogue

Get ready for this classic Indian dish, served over rice.

INGREDIENTS (for 9 servings):


  • Combine first 8 ingredients. Melt butter in a Dutch oven over medium heat; saute onion and garlic 5 minutes. Stir in spice mixture; saute 5 minutes, stirring frequently. Add chicken, and saute for 10 minutes, stirring frequently.
  • Combine the yogurt and tomato paste; stir with a whisk. Add yogurt mixture, potato, and water to pan. Bring to a boil; cover, reduce heat, and simmer for 1 hour, stirring occasionally. Serve over rice, and top with tomato.

  • Reprinted with permission of Cooking Light® magazine. All rights reserved.

    CALORIES 315 (15% from fat); FAT 5.2g (sat 2.7g, mono 1.4g, poly 0.5g); PROTEIN 18.2g; CARB 49g; FIBER 3g; CHOL 40mg; IRON 3.1mg; SODIUM 377mg; CALC 96mg