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Indian Chicken Curry Recipe
|Red apple||1 Small|
|Lemon juice||1 Tablespoon|
|Chicken breasts||1 1⁄2 Pound, skinned|
|Vegetable oil||1 Tablespoon|
|Celery||1⁄2 Cup (8 tbs), sliced|
|Onion||1⁄2 Cup (8 tbs), chopped|
|Green bell pepper||1⁄2 Medium|
|Garlic||1 Clove (5 gm), minced|
|All-purpose flour||1 Teaspoon|
|Curry powder||1 Tablespoon (Or To Taste)|
|Ground ginger||1 Teaspoon|
|Chicken broth||1 Cup (16 tbs)|
|Evaporated milk||1⁄4 Cup (4 tbs), skimmed|
|Raisins||1⁄2 Cup (8 tbs)|
|Hot cooked rice||2 Cup (32 tbs)|
|Shredded coconut||2 Teaspoon|
Calories 336 Calories from Fat 52
% Daily Value*
Total Fat 6 g9.2%
Saturated Fat 1.8 g9.1%
Trans Fat 0 g
Cholesterol 68.9 mg
Sodium 279.2 mg11.6%
Total Carbohydrates 41 g13.6%
Dietary Fiber 3.1 g12.3%
Sugars 14 g
Protein 30 g60.2%
Vitamin A 3.6% Vitamin C 27%
Calcium 7.5% Iron 17.4%
*Based on a 2000 Calorie diet
1 In a small bowl, put diced apple and toss with lemon juice; set aside.
2 Wipe the chicken with paper towels.
3 In a 12-inch skillet add oil and heat until hot but not smoking.
4 Add the chicken and saute until lightly brown on all the sides.
5 Remove the chicken from the skillet and cut into 1-inch cubes. Set aside.
6 In the same skillet, add celery onion, green pepper, and garlic.
7 Stirring occasionally, saute over medium heat, until vegetables are soft.
8 Sprinkle some flour, curry powder, salt, and ginger.
9 Cook, stirring constantly for about 3 minutes.
10 Pour in the milk and broth gradually and bring to a boil.
11 Add the chicken cubes nad reduce the heat.
12 Simmer for 5 minutes.
13 Stir in the apple mixture and raisins, heat throughly.
14 Serve hot.