Chicken Navratan Curry (Indian) recipe
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Ingredients
- 3 tablespoons vegetable oil 2 teaspoons cumin seeds 1 cup chopped onion 4 cloves garlic, minced ½ teaspoon ground turmeric 1 teaspoon chili powder 2 tablespoons tomato puree 1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces 1 cup chopped carrots 1 cup chopped potatoes 1 cup chopped fresh green beans salt to taste 1 cup water 1 cup unsweetened coconut cream
Nutrition Info
- 485 caloriescarbohydrate: 22.2 gcholesterol: 58.5 mgfat: 33.9 gfiber: 5.3 gprotein: 26.8 gsaturatedFat: 20.8 gservingSize: -sodium: 159 mgsugar: 4.4 gtransFat: : -unsaturatedFat: : -
Directions Chicken Navratan Curry (Indian)
Directions
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Heat vegetable oil in a large skillet over medium heat, add cumin seeds. Cook until seeds begin to pop and crackle, 1 to 2 minutes. Cook and stir onion and garlic into cumin seeds until onions are slightly softened, about 5 minutes. Add turmeric and chili powder, stir to coat. Stir in tomato puree until fully incorporated, 1 to 2 minutes.
Cook and stir chicken, carrots, potatoes, and green beans into onion mixture. Season with salt. Cover the skillet with a lid and lower heat to medium-low. Simmer, stirring occasionally, until vegetables are about half cooked, about 10 minutes.
Whisk water and coconut cream together in a bowl, pour into chicken and vegetable mixture. Cover skillet and simmer until chicken is fully cooked and no longer pink in the center and vegetables are tender, 5 to 10 more minutes.