Chicken Curry

اروي بودوارةChef

Ingredients

• 2 chicken breasts, cut into medium cubes
  2 breast
• 1 cup of non-fat yogurt
  1 cup
• 1 small onion, julienned
  1 onion
• 3 cloves of garlic, minced
  3 clove
• 1 chili pepper
  1 pepper
• 1 tomato, diced
  1 tomato
• Chopped parsley
  0
• 1 tablespoon turmeric
  1 tablespoon
• 2 tablespoons curry
  2 tablespoon
• 1 teaspoon ginger powder
  1 teaspoon
• 1 teaspoon coriander powder
  1 teaspoon
• 1 teaspoon cornstarch
  1 teaspoon
• 1 tablespoon garam masala
  1 tablespoon
• 1 teaspoon cumin
  1 teaspoon

Steps

1. 1

   Marinate the chicken pieces with half the amount of garam masala, curry powder, salt, and turmeric, and refrigerate for an hour or more.

   60 min
2. 2

   Heat a non-stick pan, spray with oil, then add the onion, garlic, and chili pepper pieces, sauté well, and add the remaining spices used to marinate the chicken, then add cumin and coriander.

   Required Tools:

   🍳

   pan

   10 min
3. 3

   Add the marinated chicken pieces, sauté well, then add the diced tomatoes and parsley, and stir.

   10 min
4. 4

   Add a little hot water, then a cup of cold non-fat yogurt mixed with cornstarch.

   5 min
5. 5

   Let it simmer until a thick sauce forms, then serve.

   10 min

Nutrition Facts

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags