Indian Chicken Curry
95 mins (prep 20, cooking 75)
16 ingredients
6-8 servings
My husband loves curry so I thought I'd give it a try. He loved it! I didn't have plain yogurt when I made it so I substituted some light sour cream and light coconut milk and it was scrumptious! I also used WAY less of the cayenne pepper then it called for. This recipe is originally from Cooking Light Annual Recipes 2003, one of my favorites.

Categories:  chicken , chicken-breast , poultry , main-dish , meat , <-4-hours , curries , time-to-make ,
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Serving Size (413.71 g)
Servings 6
Amount per Serving
Calories 289.62 Calories from Fat 77.31
% Daily Value *
Total Fat 8.59g 79.28%
Saturated Fat 4.36g 130.74%
Trans Fat 0.25g %
Cholesterol 72.98mg 145.95%
Sodium 787.2mg 196.8%
Total Carbohydrate 29.8g 59.61%
Dietary Fiber 3.59 g 86.05%
Sugars 6.5 g %
Protein 24.38g 292.51%
Vitamin A 905.81IU% Vitamin C 19.25mg%
Calcium 78.21mg% Iron 1.83mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
ground red pepper, ground coriander, ground ginger, ground cumin, chopped onion, cloves garlic, peeled