Creamy Curry Chicken With Yellow Rice

Creamy Curry Chicken With Yellow Rice

VegetarianVeganGluten FreeDairy Free

Basic Information

  • Servings: 3
  • Ready in: 45 minutes
  • Preparation time: -
  • Cooking time: -
  • Rating: 10.38
  • Health score: 6.00
  • Weight Watcher points: 15.00

Summary

Creamy Curry Chicken With Yellow Rice might be just the Indian recipe you are searching for. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 335 calories, 4g of protein, and 30g of fat per serving. This recipe serves 3. For $1.23 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. A couple people made this recipe, and 13 would say it hit the spot. This recipe from Foodista requires olive oil, coconut milk, garam masala, and ground turmeric. It works best as a hor d'oeuvre, and is done in about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 50%. This score is pretty good. Similar recipes are Yellow Curry Chicken with Basmati Rice, One Pan Thai Coconut Yellow Curry Chicken & Rice, and One Pan Thai Coconut Yellow Curry Chicken & Rice + Video.

Ingredients

  • olive oil
    olive oil2 tablespoons
  • onion
    onion1 large
  • garlic cloves
    garlic cloves2
  • ground cumin
    ground cumin1.5 teaspoons
  • ground turmeric
    ground turmeric1 teaspoon
  • ground coriander
    ground coriander1 teaspoon
  • garam masala
    garam masala1 teaspoon
  • ground ginger
    ground ginger1 pinch
  • coconut milk
    coconut milk1.25 cups
  • tomatoes
    tomatoes1 cup
  • lemon juice
    lemon juice2 teaspoons
  • brown sugar
    brown sugar1 tablespoon
  • corn starch
    corn starch1.5 teaspoons
  • salt
    salt3 servings
  • cilantro
    cilantro2 tablespoons
Instructions

Step 1

Heat the olive oil in a large, heavy-bottom pan over medium heat.

Step 2

Add the chicken and cook for 6 to 8 minutes, turning frequently, until lightly browned and cooked through.

Step 3

Remove from the pan and set aside.

Step 4

Add the onion and saut for a few minutes.

Step 5

Add the garlic, cumin, turmeric, ground coriander, garam masala, ginger and cook for one minute.

Step 6

Mix the corn starch with the coconut milk until smooth. Return the chicken to the pan and stir in the coconut milk, brown sugar and tomatoes. Cook over medium heat and stir for 1 to 2 minutes. Partially cover and cook for 15 more minutes until the sauce has reduced and thickened. Stir in the lemon juice and season with salt.

Step 7

Serve the creamy chicken curry on a bed of yellow rice (I use brown rice cooked in water with salt and 1 teaspoon of turmeric) sprinkled with fresh cilantro.

Categories

Cuisines: Indian, Asian

Dish Types: antipasti, starter, snack, appetizer, antipasto, hor d'oeuvre

Diets: gluten free, dairy free, lacto ovo vegetarian, vegan

Source Information

Source: Foodista

License: CC BY 3.0

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