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Easy Chicken Curry

Makes 6 large or 9 small servings

Ingredients

1 tbsp vegetable oil 15 ml
1/4 cup water 60 ml
2  medium onions, chopped 2 
6  cloves garlic, crushed or finely chopped 6 
1 tbsp curry powder 15 ml
2 tbsp garam masala 30 ml
1/2 tsp salt (optional) 2 ml
19 oz can of tomatoes (whole or chopped) 540 ml
1/4 cup packed fresh cilantro, finely chopped 60 ml
1 cup unflavored low-fat yogurt 250 ml
1 cup chicken stock (1 package reduced salt bouillon + 1 cup/250 ml water) 250 ml
18 skinned chicken drumsticks or thighs, skin removed (3 1/2 lbs / 1.7 kg weight with skin and bones or 3 lbs / 1.5 kg weight with skin removed) 18
1/4 cup fresh cilantro, roughly chopped, for topping 60 ml

Instructions

Step 1
To a large heavy pot, heat the oil and water at low to medium. Add the onions and garlic to the pot. Cook until soft. Add the spices, stirring frequently, and cook for one or two minutes until the spices are well blended. Add a bit of water if too dry.

Step 2
Add to the pot, the tomatoes, cilantro, yogurt and chicken stock. Blend together, then add the chicken pieces.

Step 3
Cover the pot and simmer gently at low-medium heat. Stir periodically. Cook for 1–1 1/2 hour, or until chicken is cooked. If too thick, add extra chicken stock or water if needed. If too thin, cook for the last 15–30 minutes without the lid.

Step 4
After cooking, add chopped cilantro.

Tips

Do you like it hot? This is a flavorful  curry but is not spicy hot. If you like heat in your curry, add a teaspoon (5 mL) of chili powder or a few dashes of hot sauce.
 
Basmati rice is always nice with a curry – try a brown basmati. When cooked, the basmati rice grains have a wonderful flavor and don’t stick together like many other rice. You can also use Converted white rice, long-grained white rice, or brown rice.

Nutrition & Notes

Nutrition Information
Valeur nutritive
Per large serving
% Daily Value
% valeur quotidienne
Amount
Teneur
Calories / Calories 352
Fat / Lipides 14 g
Saturated / saturés 3 g
+ Trans / trans
Cholesterol / Cholestérol 145 mg
Sodium / Sodium 581 mg
Carbohydrates / Glucides 14 g
Fiber / Fibres 2 g
Sugars / Sucres
Protein Protéines 42 g
Vitamin A / Vitamine A
Vitamin C / Vitamine C
Calcium / Calcium
Iron / Fer
Curry powder and garam masala are both fragrant Indian spice blends. Garam masala adds an important flavor to this recipe, but if it isn’t available, replace it with curry powder (use 3 tbsp/45 mL in total) or an alternative Indian spice blend such as Korma or Biryani masala or vindaloo.
 
People often serve curries with a variety of condiments, such as mango chutney, pickles, marinated or curried vegetables, lentil dishes, dried coconut or fresh fruit. One condiment often enjoyed with curry is a combination of chopped raw onions and tomatoes in an oil and vinegar mixture. 
© Canada’s Complete Diabetes Guide for Type 2 Diabetes.

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