Try this Curry Chicken Chii recipe, or contribute your own.
Suggest a better descriptionIn a large dutch oven, heat the oil over high heat. Work in batches, brown the chicken for 5 minutes. Transfer to plate.
Add onion and saute over med low heat until soft, 8 minutes. Stir in carrots, garlic and ginger. Add 3 cups of water and scrape pan. Return meat to pan. Stir in all spices and salt and pepper. Add tomato sauce and crushed tomatoes. Simmer for 40 minutes.
Stir in diced potato and 1 1/2 cups of water. Simmer for 30 minutes. Top with yogurt and cilantro and serve.
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Serving Size: 1 Serving (228g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 130 | ||
Calories from Fat: 35 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.9g | 5 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 1.8mg | 1 % | |
Sodium 394mg | 14 % | |
Potassium 722.1mg | 19 % | |
Total Carbohydrate 22.2g | 7 % | |
Dietary Fiber 5.2g | 21 % | |
Sugars, other 17g | ||
Protein 5.3g | 8 % | |
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: 130
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