Chicken Curry With Vegetables
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | 4 | Servings | ||
INGREDIENTS
| 1/2 | Brown onion | |
| A 2 cm, 3/4 in piece of | ||
| ginger | ||
| 2 | Cloves garlic | |
| 3 | Tomatoes | |
| 150 | g | Mushrooms, 3 1/2 oz |
| 2 | c | Cauliflower, divided into |
| small | ||
| flowerets | ||
| 1 | T | Peanut or canola oil |
| 1/2 | t | Fennel |
| 1/4 | t | Cummin seeds |
| 2 | t | Curry powder |
| 4 | Skinless chicken pieces on | |
| the bone eg. thigh 4 | ||
| to | ||
| drumstick | ||
| 200 | g | Baby spinach leaves, 7 oz |
| 1/2 | t | Hot chilli paste |
INSTRUCTIONS
6 Blend onion, ginger and garlic to a fine pure. Alternatively, chop finely by hand. Wash and chop tomatoes. Wash and slice mushrooms. Wash cauliflower and spinach. Heat wok. Add oil and when oil is hot, add fennel seeds, cummin seeds and pured onion, ginger and garlic. Cook on medium heat without browning for 3 or 4 minutes. Add curry powder and stir well for about 30 seconds before adding tomatoes. Bring to a simmer, add chicken pieces and stir well. Cover with a lid and simmer for 10 minutes. After this time, stir curry well before adding mushrooms and cauliflower. Stir again, cover and cook for a further 15 minutes. Add spinach, cover and cook until spinach has softened. It takes only a few minutes. Stir well, add chilli paste and serve. Converted by MC_Buster. Per serving: 47 Calories (kcal); 1g Total Fat; (11% calories from fat); 3g Protein; 10g Carbohydrate; 0mg Cholesterol; 26mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
A Message from our Provider:
“Time: A longing in man for reuniting with God.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 201
Calories From Fat: 62
Total Fat: 7g
Cholesterol: 43mg
Sodium: 1032.7mg
Potassium: 883.6mg
Carbohydrates: 19.3g
Fiber: 4.3g
Sugar: 6.2g
Protein: 17.6g