Low sodium, low fat, high spice.
Boil the potatoes for 15 minutes, drain and set aside.
Add the oil to a large skillet over medium-high heat. When it starts to get hot, add the onion, garlic, and ginger, and cook until the onion begins to brown, about 4 minutes.
Add the tomato paste, brown sugar and curry powder, and cook for 2 minutes.
Add the chicken and potatoes, and stir well to coat. Cook until chicken is cooked through, about 7 minutes.
Add the yogurt and water, and cook, stirring until the sauce is hot, about 3 minutes.
Serve with Naan and Samosas or (for a more healthy option) over rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (576g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 496 | ||
Calories from Fat: 59 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.6g | 9 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 65.8mg | 20 % | |
Sodium 104.3mg | 4 % | |
Potassium 1849.5mg | 49 % | |
Total Carbohydrate 76.6g | 23 % | |
Dietary Fiber 8.9g | 36 % | |
Sugars, other 67.7g | ||
Protein 33.7g | 48 % | |
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: 496
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