Chicken Curry 33

Name: Chicken Curry 33
Prep time: 20 h
Cook time: 20 min
Total time: 20 h 20 min
Cuisine: Asian, Indian
Ingredients: 6 T tomato paste; 4.5 T plain yogurt; 4.5 T mango chutney; 3 t garam masala; 2 t mild chili powder; 2 t garlic, chopped or mashed; 1 t salt; 3/4 t sugar; 800 g chicken breast, diced; 1/3 C water; 2 fresh green chilies, chopped (use 1 or remove seeds if you want it to be milder); handful of fresh coriander, chopped

4 steps

Prep:20hCook:20min

Updated at: Tue, 08 Jul 2025 11:29:56 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories178.9 kcal (9%)

Total Fat7.4 g (11%)

Carbs11.3 g (4%)

Sugars7.2 g (8%)

Protein16.6 g (33%)

Sodium419.1 mg (21%)

Fiber1.4 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

Curry Paste

6 Ttomato paste

4.5 Tplain yogurt

4.5 Tmango chutney

3 tgaram masala

2 tmild chili powder

2 tgarlic

chopped or mashed

1 tsalt

¾ tsugar

For the Curry

800gchicken breast

diced

⅓ cwater

2fresh green chilies

chopped, use 1 or remove seeds if you want it to be milder

fresh coriander

chopped

Instructions

Step 1

1. Combine ingredients for curry paste in a small bowl.

Step 2

2. Heat 1-2 T vegetable oil in a wide pan over medium-high. Add curry paste and stir/fry for 3 minutes or so.

Step 3

3. Add diced chicken, stir to coat in the paste. Then add 1/2 C water. Stir to combine, cover, and cook on medium-low for about 8 minutes, or until chicken is cooked through.

Step 4

4. When cooked, add chopped coriander and chilies.