Indian Curry Recipe

Name: Indian Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons red peppers; 2 teaspoons curry powder; 2 teaspoons chili powder; 1 teaspoon salt; 1 teaspoon coriander; 1 teaspoon ginger; 1 teaspoon cumin; 1 teaspoon cinnamon; 3 tablespoons butter; 1 cup onion; 2 garlic cloves; 1 lb chicken breast (chunks); 8 ounces plain fat-free yogurt; 6 ounces tomato paste; 5 cups potatoes (cubed); 4 cups water

Servings: persons

2 teaspoons red peppers
2 teaspoons curry powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon coriander
1 teaspoon ginger
1 teaspoon cumin
1 teaspoon cinnamon
3 tablespoons butter
1 cup onion
2 garlic cloves
1 lb chicken breast (chunks)
8 ounces plain fat-free yogurt
6 ounces tomato paste
5 cups potatoes (cubed)
4 cups water

1
Combine first 8 ingredients.
2
Melt butter in Dutch oven over med heat, add onion and garlic.
3
Cook 5 min, Stir lots.
4
Add spices, cook 5 minutes.
5
Add chicken cook 10 minute.
6
Add yogurt, tomato paste, potatoan water to pan.
7
Bring to boil, cover and simmer 1 hour.
8
Serve over rice, garnish with chopped tomato.

643

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 teaspoons red peppers, 2 teaspoons curry powder, 2 teaspoons chili powder, 1 teaspoon salt, and more.

Yes, Indian Curry falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Indian Curry

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