Creamy Chicken Curry
Ingredients:
2 lbsÌýChicken pieces, skinlessÌý900 g
¼ cupÌýVegetable oilÌý60 mL
2 sticksÌýCinnamon sticksÌý2 sticks
6 seedsÌýCardamom seedsÌý6 seeds
6 clovesÌýCloves Ìý6 cloves
1 leafÌýBay leafÌý1 leaf
1 cupÌýOnion, chopped Ìý250 mL
1 tspÌýGround turmericÌý5 mL
1 tspÌýPaprika or chili powderÌý5 mL
2 tspÌýGinger, peeled and gratedÌý10 mL
2 tspÌýGarlic, peeled and minced Ìý10 mL
6 TbspÌýCashew butterÌý90 mL
2 TbspÌýCurry paste Ìý30 mL
½ cupÌýFresh coriander, choppedÌý125 mL
1 cupÌýPlain 1% M.F. yogurtÌý250 mL
½ cupÌýEvaporated 0% M.F. milkÌý125 mL
6 cupsÌýCooked wild riceÌý1.5 L
Directions:
1.ÌýIn a heavy pan, heat oil and add cinnamon, bay leaf, cardamom and cloves. Cook on medium heat until they begin to crackle.
2.ÌýAdd the onion, turmeric, and chili powder and cook until onion is soft.
3.ÌýAdd ginger, garlic, cashew butter and curry paste, and cook for one minute.
4.ÌýAdd chicken pieces, cook for another 10 minutes.
5.ÌýAdd 1 to 2cups of water, cover and simmer on medium heat until chicken pieces are fully cooked (internal temperature of 165°F/ 74°C).
6.ÌýAdd yogurt and evaporated milk; continue to cook for 2 to 3 minutes.
7.ÌýRemove chicken from heat, garnish with coriander.
8.ÌýServe hot with cooked wild rice (¾ cup per serving).
Makes 8 servings (425 mL/ 1 ¾ cup/ 318 g)
Per serving: 420 calories, 16 g fat (3 g saturated fat, 0 g trans fat), 270 mg sodium, 37 g carbohydrate, 34 g protein, 4 g fibre.
For more recipes, see at Ìý
