Indian chicken curry
|2 pounds Chicken tenders, raw, cut in smaller pieces
1 Tbsp. Corn oil
1 cup Onions, julienned
1 tsp. Garlic, chopped
2 tsp. Ginger root, minced
¾ cup Tomatoes, fresh, diced
¼ 1 tsp. Cumin, ground
½ tsp. Turmeric, ground
1 tsp. Coriander, ground
|½ tsp. Chili Powder, mild
¼ tsp. Black pepper
½ tsp. Cloves, ground
½ tsp. Cardamom, ground
2 tsp. Salt
2 ½ cups Tomatoes, canned, crushed in puree
1 Tbsp. Water
½ tsp. Water
3 ½ Tbsp. Cilantro, fresh, chopped
Sauté onions until they are half way browned.
Add garlic and ginger and continue to sauté until golden.
Add chicken and cook until chicken is browned.
Add fresh diced tomatoes and cook 5 minutes.
Add all spices and cook 3 more minutes.
Add ground tomatoes and cook 5 minutes.
Then add water and cook on medium heat for 30 minutes.
When curry is cooked add fresh cilantro.
Protein 37 g
Carbohydrates 8 g
Fat 7.4 g
Saturated Fat 1.6 g
Cholesterol 98 mg
Sodium 887 mg
Source: UCLA Health Cafeteria Recipes