Erin's Mild Chicken Curry
by erinallred
This is a simple chicken tenderloin curry, no more pounding out the chicken breasts. . . Use tenderloins instead and some fun Indian spices! You get the authenticity of an Indian dish, yet without being really spicy.
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INGREDIENTS
- 6-8 Pieces Chicken Tenderloins ; Thawed
- 1 Cup Chicken bouillon ; Cubed or powder
- 1 1/4 Cups Water ; 1 cup with bouillon, 3/4 cup to white wine
- 1 1/4 Cups Heavy cream ; Cold, right from fridge
- 1 Tbsp Mild Curry
- 1 1/2 tsp Fresh ginger ; Grated
- 3/4 Tbsp Ground cumin
- 1/4 tsp Garam masala
- 1/8 tsp Turmeric ; When doubling recipe, do not double tumeric
- 1 Tbsp Fresh Cilantro ; (Optional)
- Freshly ground black pepper ; To taste
- 4 Tbsp Extra virgin olive oil
- 3/4 Cup White cooking wine
- 1 Can Diced tomatoes ; ( 14.5 ounces)
- 1/4 Cup White onion ; Diced
- Optional Cayenne pepper to taste
INSTRUCTIONS
Add the olive oil to a large skillet. Heat the oil over medium- high heat. Add the chicken tenderloins, cook them until no longer pink, about 5-7 mins. Immediately add the water and chicken bouillon. Bring it to a boil, stirring occasionally. Add the white wine ( diluted with water), tomatoes, onion, and spices (starting with the curry)
Reduce heat to Medium-low and let simmer for 20-25 mins.
Meanwhile coarsely chop the cilantro (if desired)
Grate the fresh ginger and add to dish. Then add the heavy cream, stirring until blended, followed by the cilantro if desired. Continue to simmer for 5-7 mins.
Ground fresh black pepper ( and cayenne pepper if you want it a little spicy) to the taste right before it is served
Serve it over rice and naan bread. You can even use pita bread brushed with some garlic butter.
NOTES
You can be a little flexible on the amounts of the spices, all except the turmeric because of its added bitter nature ( use in small quantities) You can also add more or less heavy cream according to your liking of its creaminess.
erinallred
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (121g) | ||
| Recipe Makes: 8 Servings | ||
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| Calories: 225 | ||
| Calories from Fat: 154 (68%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 17.1g | 23 % | |
| Saturated Fat 6.2g | 31 % | |
| Monounsaturated Fat 7.2g | ||
| Polyunsanturated Fat 2.1g | ||
| Cholesterol 42.9mg | 13 % | |
| Sodium 355.7mg | 12 % | |
| Potassium 193.1mg | 5 % | |
| Total Carbohydrate 10.1g | 3 % | |
| Dietary Fiber 1.1g | 4 % | |
| Sugars, other 9g | ||
| Protein 7.2g | 10 % | |
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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. |
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Calories per serving: 225
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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