Killian Sander
Issue #010
Hello and welcome to another Gotham's Taste. The dish I'm showing you this week is an adaption on the indian food known as Yellow Chicken Curry. It is best served with either Jasmine or basmati rice. It originated in the Indian Subcontinent. If you want to know the health factor, please note the Nutrition Facts below, as healthiness varies between each person. Now to get into the recipe!
Yellow Chicken Curry
What you need:
- 3 tbs olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 tbs curry powder
- 1 tsp ground cinnamon
- 1 tsp paprika
- 1 bay leaf
- ½ tsp ginger root, grated
- ½ tsp white sugar
- salt to taste
- 2 skinless, boneless chicken breast, cubed
- 1 tbs tomato paste
- 1 cup plain yogurt
- ¾ cup coconut milk
- ½ lemon, juiced
- ½ tsp cayanne pepper
Execution:
Step 1
Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
Step 2
Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.
Step 3
Serve and enjoy
Nutrition Facts:
Per Serving: 313 calories; protein 19.1g; carbohydrates 14g; fat 21.7g; cholesterol 37.9mg; sodium 268.3mg.
Thank you for taking the time to read this issue of Gotham's Taste. I hope you enjoyed and stay on the lookout for my next issue. Bye!!
With love,
Code by Bah