Indian Chicken Curry (Murgh Kari)

• 份量: 6 servings
• 活動時間: 20 minutes
• 總時間: 1 hour

食材

1 Kg Skinless, Boneless Chicken Breast Halves

2 Teaspoons Salt

½ Cup Oil

1 ½ Cups Chopped Onion

1 Tablespoon Minced Garlic

1 ½ Teaspoons Minced Fresh Ginger Root

1 Tablespoon Curry Powder

1 Teaspoon Ground Cumin

1 Teaspoon Ground Turmeric

1 Teaspoon Ground Coriander

1 Teaspoon Cayenne Pepper

1 Tablespoon Water

1 (15 Ounce) Can Crushed Tomatoes

1 Cup Plain Yogurt

1 Tablespoon Chopped Fresh Cilantro

1 Teaspoon Salt

½ Cup Water

1 Teaspoon Garam Masala

1 Tablespoon Fresh Lemon Juice

步驟

1. Gather all ingredients.

2. Sprinkle the chicken breasts with 2 teaspoons salt. Heat oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned on all sides. Transfer browned chicken breasts to a plate and set aside.

3. Reduce the heat to medium and add onion, garlic, and ginger to the oil remaining in the skillet. Cook and stir until onion turns soft and translucent, 5 to 8 minutes. Stir curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring.

4. Add tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt to the mixture; stir to combine.

5. Return chicken breast to the skillet along with any juices on the plate. Pour in 1/2 cup water and bring to a boil, turning the chicken to coat with the sauce. Sprinkle garam masala and 1 tablespoon cilantro over the chicken.

6. Cover the skillet and simmer until chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drizzle with lemon juice to serve.

營養

• 卡路里: 427 kcal
• 總脂肪: 24 g
• 飽和脂肪: 5 g
• 不飽和脂肪: 0 g
• 膽固醇: 95 mg
• 鈉: 1370 mg
• 總碳水化合物: 15 g
• 膳食纖維: 3 g
• 總糖: 5 g
• 蛋白質: 38 g