Beginner's Indian Curry Recipe

This is really a mild curry. To make it spicier, boost the ground red chili. You will find each one of these spices at the local grocer or online at www.namaste.com.

Recipe Is: Low Carbohydrate

Ingredients

  • 1/2 teaspoon mustard seeds, crushed
  • 1/4 teaspoon cumin seeds, crushed
  • 1 cup canned diced tomato, drained
  • 1 tablespoon vegetable oil
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon ground red chili
  • 1/4 teaspoon salt
  • 1 pound (about 1 3/4 cups) cubed cooked chicken breast
  • 3/4 cup light coconut milk

Nutritional Information

  • Calories per serving 219
  • Fat per serving 12g
  • Saturated fat per serving 3g
  • Monounsaturated fat per serving 4g
  • Polyunsaturated fat per serving 3g
  • Protein per serving 24g
  • Carbohydrate per serving 4g
  • Fiber per serving 1g
  • Cholesterol per serving 71mg
  • Iron per serving 2mg
  • Sodium per serving 145mg
  • Calcium per serving 18mg
  • Calories per serving 219
  • Fat per serving 12g
  • Saturated fat per serving 3g
  • Monounsaturated fat per serving 4g
  • Polyunsaturated fat per serving 3g
  • Protein per serving 24g
  • Carbohydrate per serving 4g
  • Fiber per serving 1g
  • Cholesterol per serving 71mg
  • Iron per serving 2mg
  • Sodium per serving 145mg
  • Calcium per serving 18mg

How to Make It

Step 1

Heat a sizable skillet over medium heat. Add the mustard and cumin seeds. Cook 2 minutes or until seeds are fragrant, stirring frequently. Combine the tomato and oil in a tiny bowl; add to the seeds. Cook 1 minute, stirring constantly.

Step 2

Stir in the turmeric, red chili, and salt. Cook, stirring, for an additional minute.

Step 3

Add chicken and cook for One minute. Stir in coconut milk; cover. Simmer over low heat 10 minutes or until chicken is cooked through.

Step 4

Serve hot, spooned over warm basmati rice.

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