Serve with steamed basmati rice.
Heat oil in heavy large pot over medium heat. Add onions and saute until golden and soft, about 15 minutes. Add ginger and garlic; saute 1 minute. Add curry, cumin and cinnamon; saute until fragrant, about 1 minute. Add flour, then yogurt and tomato paste, whisking until sauce is smooth, about 1 minute. Add broth and applesauce. Bring to boil. Reduce heat; simmer until sauce thickens slightly, stirring occasionally, about 30 minutes.
Add chicken and peas to sauce. Simmer until chicken is almost cooked through, about 3 minutes. Add sour cream and coconut milk. Reduce heat to medium-low. Stir until chicken is cooked through and sauce thickens enough to coat spoon, about 3 minutes (do not boil). Season with salt and pepper. Transfer to bowl. Garnish with cilantro sprigs.
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Serving Size: 1 Serving (455g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 444 | ||
Calories from Fat: 122 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.6g | 18 % | |
Saturated Fat 5.5g | 27 % | |
Monounsaturated Fat 4.5g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 140.8mg | 43 % | |
Sodium 344.4mg | 12 % | |
Potassium 962.7mg | 25 % | |
Total Carbohydrate 19.6g | 6 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 16.6g | ||
Protein 58.9g | 84 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 444
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