Ginger-Flavored Chicken Curry

Use fresh, tender ginger for this recipe. Serve with naan bread or brown rice.

Serves: 4Hands-on: 15 minutesTotal: 4 hours 40 minutesDifficulty: Easy

Serves: 4

Ingredients

  • 2 Tbsp. grated ginger
  • 1 tsp. dried coriander
  • 1 tsp. curry powder
  • ½ tsp. red chili powder
  • ¾ cup plain nonfat yogurt
  • 2 Tbsp. vegetable oil
  • 4 boneless, skinless chicken breasts (6 oz. each), cut into 1" cubes
  • ½ tsp. cumin seeds
  • 1 cardamom pod
  • 1 bay leaf
  • 1 cup tomato purée

Directions

  • In a large bowl or resealable plastic bag, stir together the ginger, coriander, curry powder, chili powder, yogurt, and 1 tablespoon vegetable oil. Add the chicken and coat all pieces evenly with the marinade. Cover and refrigerate for 4 hours.
  • Preheat the oven to 350°F.
  • Heat 1 tablespoon oil in a 3-quart Dutch oven over medium-high heat. Add the cumin seeds, cardamom, and bay leaf. When the seeds begin to sizzle, add the tomato purée.
  • Cook the sauce over medium heat for about 3–4 minutes, then add the chicken and marinade to the pot with 1 cup of water. Bring the curry to a bare simmer, cover, and place in the oven.
  • Bake the curry until the chicken is cooked through and the sauce is somewhat thickened, 20–25 minutes. Remove the cardamom pod and bay leaf before serving.

Recipe Information

Serves: 4

Ingredients

  • 2 Tbsp. grated ginger
  • 1 tsp. dried coriander
  • 1 tsp. curry powder
  • ½ tsp. red chili powder
  • ¾ cup plain nonfat yogurt
  • 2 Tbsp. vegetable oil
  • 4 boneless, skinless chicken breasts (6 oz. each), cut into 1" cubes
  • ½ tsp. cumin seeds
  • 1 cardamom pod
  • 1 bay leaf
  • 1 cup tomato purée

Directions

  • In a large bowl or resealable plastic bag, stir together the ginger, coriander, curry powder, chili powder, yogurt, and 1 tablespoon vegetable oil. Add the chicken and coat all pieces evenly with the marinade. Cover and refrigerate for 4 hours.
  • Preheat the oven to 350°F.
  • Heat 1 tablespoon oil in a 3-quart Dutch oven over medium-high heat. Add the cumin seeds, cardamom, and bay leaf. When the seeds begin to sizzle, add the tomato purée.
  • Cook the sauce over medium heat for about 3–4 minutes, then add the chicken and marinade to the pot with 1 cup of water. Bring the curry to a bare simmer, cover, and place in the oven.
  • Bake the curry until the chicken is cooked through and the sauce is somewhat thickened, 20–25 minutes. Remove the cardamom pod and bay leaf before serving.

Nutrition Information

Nutrition Information
Amount per serving
Calories300
Total Fat9g
Saturated Fat1g
Cholesterol100mg
Sodium400mg
Total Carbohydrate11g
Dietary Fiber2g
Sugars7g
Protein43g