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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