Recipe of the Week: Indian Curry Chicken
There’s a reason why this is one of the most popular recipes from my cookbook The Shredded Chef: it’s really, really good.
Even if you’re not big on curry, you should give this dish a go. I get emails every week from people that don’t usually like curry but love this recipe. And look at those macros! 🙂 Enjoy!
Calories Per Serving
Protein Per Serving
Carbohydrates Per Serving
Fat Per Serving
4 boneless, skinless chicken breasts (6 ounces each), rinsed, dried, trimmed of fat, cut into 1-inch cubes
1 small onion, chopped
1 clove garlic, minced
3 tablespoons curry powder
1 teaspoon paprika
1 bay leaf
1 teaspoon ground cinnamon
1/2 teaspoon fresh ginger root, grated
salt and ground black pepper, to taste
1 tablespoon tomato paste
1 cup fat-free plain Greek yogurt
1/2 cup water
1/2 lemon, juiced
1/2 teaspoon Indian chili powder
Coat a 12-inch skillet with cooking spray and place over medium heat. Sauté the onion until translucent, then stir in the garlic, curry powder, paprika, bay leaf, cinnamon, ginger, salt, and pepper.
Continue stirring for 2 minutes, then add in the chicken, tomato paste, yogurt, and water. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove the bay leaf, stir in the lemon juice and chili powder. Simmer 5 more minutes, or until chicken is cooked through
What You Get to Eat
What did you think of this week’s recipe? Let me know in the comments below!
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