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)