Beginner’s Indian Curry

Beginner's Indian Curry

Beginner’s Indian Curry


This recipe, Beginner’s Indian Curry is from Diabetic Connect.  This spicy and creamy curry is as tasty as it is easy.

Beginner’s Indian Curry Recipe

Beginner’s Indian Curry

½ tsp. mustard seeds, crushed

¼ tsp. cumin seeds, crushed

1 cup canned diced tomato, drained

1 Tbsp. vegetable oil

¼ tsp. ground turmeric

1/4 tsp. ground red chili

¼ tsp. salt

1 lb. (about 1 ¾ cups) cubed cooked chicken breast

¾ cup light coconut milk


Heat a large skillet over medium heat.  Add the mustard and cumin seeds.  Cook 2 minutes or until seeds are fragrant, stirring frequently.  Combine the tomato and oil in a small bowl.  Add to the seeds.  Cook 1 minute, stirring constantly.

Stir in the turmeric, red chili and salt.  Cook, stirring for another minute.

Add chicken and cook for 1 minute.  Stir in coconut milk; cover.  Simmer over low heat 10 minutes or until chicken is cooked through.

Serve hot, spooned over warm basmati rice.


(Recipe for Beginner’s Indian Curry came from Diabetic Connect, 2014)


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