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Easy Chicken Curry

Easy Chicken Curry
 
Do you like it hot? This is a flavorful curry but is not spicy hot. If you like heat in your curry, add a teaspoon (5 mL) of chili powder or a few dashes of hot sauce.
Author:
Serves: 6 large or 9 small servings
Ingredients
  • 1 tbsp (15 mL) vegetable oil
  • ¼ cup (60 mL) water
  • 2 medium onions, chopped
  • 6 cloves garlic, crushed or finely
  • chopped
  • 1 tbsp (15 mL) curry powder
  • 2 tbsp (30 mL) garam masala
  • ½ tsp (2 mL) salt (optional)
  • 19 oz (540 mL) can of tomatoes
  • (whole or chopped)
  • ¼ cup (60 mL) packed fresh cilantro,
  • finely chopped
  • 1 cup (250 mL) unflavored low-fat yogurt
  • 1 cup (250 mL) of chicken stock (1
  • package reduced salt bouillon + 1
  • cup/250 mL water)
  • 18 skinned chicken drumsticks or
  • thighs, skin removed (3½ lbs/1.7 kg
  • weight with skin and bones or
  • 3 lbs/1.5 kg weight with skin removed)
  • ¼ cup (60 mL) fresh cilantro,
  • roughly chopped, for topping
Instructions
  1. To a large heavy pot, heat the oil and water at low to medium. Add the
  2. onions and garlic to the pot. Cook until soft. Add the spices, stirring
  3. frequently, and cook for one or two minutes until the spices are well
  4. blended. Add a bit of water if too dry.
  5. Add to the pot, the tomatoes, cilantro, yogurt and chicken stock. Blend
  6. together, then add the chicken pieces.
  7. Cover the pot and simmer gently at low-medium heat. Stir periodically. Cook
  8. for 1–1½ hour, or until chicken is cooked. If too thick, add extra chicken
  9. stock or water if needed. If too thin, cook for the last 15–30 minutes
  10. without the lid.
  11. After cooking, add chopped cilantro
Nutrition Information
Calories: 352 Fat: 14 g Saturated fat: 3 g Carbohydrates: 14 g Sodium: 581 mg Fiber: 2 g Protein: 42 g Cholesterol: 145 mg

 

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