Directions:
- In a large wok style pan place the oil, curry, garam masala, hot curry (if using) cinnamon and cumin.
- Over a low flame, heat spices 1 to 2 minutes, to allow the flavors to blend (don't allow mixture to smoke).
- Add onions and saute over low flame until the onions are translucent (about 5 to 8 minutes).
- Remove onions from pan with a slotted spoon and set aside.
- Add sliced chicken and garlic to the pan, along with salt & pepper to taste.
- Saute chicken 5 to 7 minutes.
- Mix in the reserved onions, chicken broth and the chopped tomatoes with juice.
- Bring to a low simmer and cook, uncovered 10 to 12 minutes, or until sauce is slightly reduced and thickens.
- Serve along side Basmati rice and fresh naan.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 173.25 Kcal (725 kJ) | ||
| Calories from fat | 95.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.64g | 16% | |
|---|---|---|---|
| Cholesterol | 7.56mg | 3% | |
| Sodium | 441.07mg | 18% | |
| Potassium | 363.79mg | 8% | |
| Total Carbs | 13.84g | 5% | |
| Sugars | 4.94g | 20% | |
| Dietary Fiber | 3.49g | 14% | |
| Protein | 5.38g | 11% | |
| Vitamin C | 15mg | 25% | |
| Iron | 1.1mg | 6% | |
| Calcium | 57.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 29.34 Kcal (123 kJ) | ||
| Calories from fat | 16.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.8g | 16% | |
|---|---|---|---|
| Cholesterol | 1.28mg | 3% | |
| Sodium | 74.71mg | 18% | |
| Potassium | 61.62mg | 8% | |
| Total Carbs | 2.34g | 5% | |
| Sugars | 0.84g | 20% | |
| Dietary Fiber | 0.59g | 14% | |
| Protein | 0.91g | 11% | |
| Vitamin C | 2.5mg | 25% | |
| Iron | 0.2mg | 6% | |
| Calcium | 9.8mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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