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Ingredients
US|METRIC
4 SERVINGS
- 1/2 cup plain yogurt
- 1 Tbsp. lemon juice
- 1 tsp. turmeric powder
- 2 tsp. Garam Masala
- 1/2 tsp. chili powder (pure)
- 1 tsp. ground cumin
- 1 Tbsp. ginger (fresh grated, or 1/4 tsp powdered ginger)
- 2 garlic cloves (crushed)
- 3 chicken breasts (cut into small pieces)
- 3 Tbsp. butter
- 8 oz. tomato sauce (can of)
- 1 Tbsp. sugar
- 1 1/4 tsp. salt
- 1 cup whipping cream
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Directions
- Add the marinade ingredients to a bowl. Mix in the chicken, cut into small pieces, until the chicken is completely covered. Cover and refrigerate overnight.
- In a large frying pan, heat the butter over high heat until melted. Add in the marinated chicken and cook until the chicken is cooked through (the chicken will no longer be pink.
- Add the tomato sauce, sugar and salt. Turn the heat down low and simmer the curry for 20 minutes. Add more salt as needed. Stir in the cream and remove from heat (if the curry gets to runny, add a couple of teaspoons of corn starch).
- Serve with rice and naan bread.
NutritionView More
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370Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories370Calories from Fat230 |
% DAILY VALUE |
Total Fat25g38% |
Saturated Fat14g70% |
Trans Fat |
Cholesterol125mg42% |
Sodium1160mg48% |
Potassium640mg18% |
Protein22g |
Calories from Fat230 |
% DAILY VALUE |
Total Carbohydrate16g5% |
Dietary Fiber2g8% |
Sugars10g |
Vitamin A25% |
Vitamin C10% |
Calcium10% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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