A symphony of flavours, this chicken curry is a delicate blend of exotic spices. Low in carbohydrates, it's a perfect dish for diabetics, allowing you to relish every bite without sacrificing blood sugar control.
Prep time: 10 minutes
Cooking time: 25 minutes
Serving size: 1 cup (200g)
· Chicken boneless, (450g)
· Garlic and ginger mixed paste, 1 tbsp
· 2 medium tomatoes
· Onions, 1 cup, diced
· Water, ¼ cup
· Cumin powder, 1 tsp
· Juice of half a lemon
· Cooking oil, 1 tbsp
· Salt, to taste
· Cilantro leaves, for garnish
1. Add olive oil to a pan and put on a low-medium heat.
2. Add the diced onions and sauté until transparent.
3. Stir in the ginger-garlic paste and cooked for about a minute, until aromatic.
4. Thoroughly cover the chicken in cumin, with a dash of salt.
5. Add the diced chicken to the pan and sauté for a few minutes.
6. Add the tomato chunks and stir well.
7. Pour the mixture from the pan into a pressure cooker and cook for 8-10 minutes.
8. Remove from heat, wait 5 minutes, then open the pressure cooker and add lemon juice.
9. Check the curry's consistency. If it’s took thick, add a little water or coconut milk to thin it out.
10. Pour the coconut chicken curry into dishes for serving.
11. Add chopped cilantro leaves as a garnish for a vibrant flavour boost.
Storage: Store the chicken curry in an air-tight container and allow to cool to room temperature before refrigerating. Consume within a few days.
Calories - 218kcal
Fat - 15g
Carbohydrate - 7g
Protein - 24g
Sodium - 398mg
Iron - 2mg
Fiber - 1g
Potassium - 375mg
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