Wednesday, September 22, 2010

Cashew Chicken Curry

Adapted from Kitchen Parade
Cashew Chicken Curry
Makes 2 Servings

1 small onion, diced
1/2 tbsp minced garlic
1/2 tbsp ground ginger
1 tbsp curry powder
½ teaspoon cumin
¼ teaspoon cayenne pepper
¼ teaspoon kosher salt
½ pound chicken breasts
10 ounces canned diced tomato
4 ounces sliced mushrooms
1/2 tbsp dried cilantro
1/2 cup nonfat yogurt
1/4 cup light coconut milk
1 1/2 cups white rice

Heat a pan on medium high. Add onion, garlic and ginger and cook until soft. Stir in the curry powder, cumin, cayenne pepper and kosher salt. Add chicken and cook it through. Add tomato, mushroom and cilantro. Bring to a boil. Cover, reduce heat to medium and cook for 45 minutes, stirring occasionally. Stir in yogurt and coconut milk and heat through for 5 minutes (do not boil). Serve over white rice. It makes 2 servings, and then I put it over two servings of ¾ cup white rice.

Nutritional Information (including rice): 492 calories, 4 fat grams and 75 carbs.

Review: This is a great curry - super hearty and filling. It's very thick, like a chili. You could easily take down the counts by dividing it over 6 servings or using less rice. This one's a keeper. Only downside is the simmer time - have another recipe to make on the side!

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