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Cardamom Chicken Curry https://www.metro.ca/userfiles/image/recipes/cari-poulet-cardamome-2001.jpg PT15M PT1H00M PT1H15M
In a large skillet, heat a little oil and add chicken. Cook over medium-high heat about 5 minutes or until browned. Remove chicken and set aside. In the same skillet, brown onions and spices, stirring, for 3 minutes or until softened. Add tomatoes, reserved chicken and water. Simmer for 30 minutes or until chicken shows no pink. In a small bowl, mix cornstarch with a little cold water and stir into skillet, mixing thoroughly. Bring to a boil and cook 2 minutes or until sauce thickens. Lower heat, stir yogurt into chicken mixture. Cook, keeping under a boil, until curry is piping hot. Serve.
4
1 lb (450 g) boneless chicken breasts, cubed 2 onions, cut into strips 2 tsp. (10 mL) ground coriander 2 tsp. (10 mL) ground cardamom 1 tsp. (5 mL) turmeric 1 tsp. (5 mL) chili powder 19 oz (540 mL) diced tomatoes, undrained 1/2 cup (125 mL) water 2 tsp. (10 mL) corn starch 3/4 cup (190 mL) plain firm yogurt
Cardamom Chicken Curry

Cardamom Chicken Curry

Rate this recipe
1 Vote
  • Gluten-free
4
Cardamom Chicken Curry
0:15
Preparation
1:00
COOKING
1:15
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1 lb
    (450 g)
    boneless chicken breasts, cubed
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  • 2
    onions, cut into strips
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  • 2 tsp.
    (10 mL)
    ground coriander
  • 2 tsp.
    (10 mL)
    ground cardamom
  • 1 tsp.
    (5 mL)
    turmeric
  • 1 tsp.
    (5 mL)
    chili powder
  • 19 oz
    (540 mL)
    diced tomatoes, undrained
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    PRODUCT OF ONTARIO 3.28/kg

  • 1/2 cup
    (125 mL)
    water
  • 2 tsp.
    (10 mL)
    corn starch
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    540 ml SELECTED VARIETIES

    FLEISCHMANN'S YEAST

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    113 g, SELECTED VARIETIES

    FLEISCHMANN'S CANADA CORN STARCH

    FLEISCHMANN'S CANADA CORN STARCH

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    454 g

    HONEY MAID OR OREO GRAHAM BREADCRUMBS

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  • 3/4 cup
    (190 mL)
    plain firm yogurt
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    ASTRO YOGOURT 12X100 g, CHEESTRINGS 168 g or LACTANTIA LACTOSE FREE MILK 2L

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    SELECTED VARIETIES

Imprimer ma sélection

Preparation

In a large skillet, heat a little oil and add chicken. Cook over medium-high heat about 5 minutes or until browned. Remove chicken and set aside.

In the same skillet, brown onions and spices, stirring, for 3 minutes or until softened.

Add tomatoes, reserved chicken and water. Simmer for 30 minutes or until chicken shows no pink.

In a small bowl, mix cornstarch with a little cold water and stir into skillet, mixing thoroughly. Bring to a boil and cook 2 minutes or until sauce thickens.

Lower heat, stir yogurt into chicken mixture. Cook, keeping under a boil, until curry is piping hot. Serve.

Source : Metro

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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