meal image
Yogurt Curry Chicken with Peas
Servings: x4
Preparation Time: 5 minutes
Cooking Time: 25 minutes
Cuisine Type: Indian
Freezable:  Yes
Ingredients:
  • 2 tbsp olive oil
  • 1 onion, yellow, diced (~2/3 cup)
  • 2 cloves garlic, minced (~2 tsp)
  • 3 tbsp curry powder, hot
  • 1 tsp cinnamon, ground
  • 1 tsp paprika, sweet
  • 1 tsp bay leaf, whole leaf
  • 1/2 tsp ginger, fresh, peeled, grated
  • 1/2 tsp sugar, light brown
  • 1/2 tsp salt, kosher
  • 1/2 tsp pepper, black freshly ground
  • 1 1/4 lb chicken breast, boneless, skinless, cut into 1" pieces
  • 1 tbsp tomato paste, without salt added
  • 2 potatoes, russet, cut into 1" pieces (~2 3/4 cups)
  • 1 cup yogurt, plain, low fat, plain
  • 1/2 cup coconut milk, light
  • 1/2 tsp cayenne powder
  • 1 1/2 tbsp lemon juice
  • 1 cup peas, frozen, thawed
Instructions:
  1. Cooking
    1. In a large pot heat the olive oil over medium heat.
    2. Add the diced onion and saute for 2 minutes.
    3. Add the garlic, curry powder, cinnamon, paprika, bay leaf, ginger, brown sugar, salt and pepper.
    4. Stir and saute for 30 seconds.
    5. Add the chicken, tomato paste, potatoes, yogurt and coconut milk.
    6. Bring to a boil, turn the heat to low and cover.
    7. Simmer for 20 minutes, stirring occasionally, until potatoes are cooked.
    8. Add the cayenne, lemon juice and peas and simmer for an additional 5 minutes.
    9. Remove the bay leaf.
Nutritional Facts
Nutrient (per serving)% DV
Calories 45123%
Total Fat 17g25%
    Saturated Fat 8g38%
    Trans Fat 0g--
Cholesterol 86mg29%
Sodium 452mg19%
Total Carbohydrate 36g12%
    Dietary Fiber 5g22%
    Sugars 8g--
Protein 41g82%
Vitamin A 629iu13%
Vitamin C 39mg64%
Calcium 210mg21%
Iron 6mg32%