Lunch

Tangy Chicken Curry is for Lunch.

Tangy Chicken Curry takes 20 minutes to prepare.

Tangy Chicken Curry takes 40 minutes to cook.

Tangy Chicken Curry makes 3 servings.

The ingredients for Tangy Chicken Curry are:

4 chicken thighs
4 chicken drumsticks
1 large onion, chopped
3 tomatos, chopped to cubes
100 grs plain yogurt, low fat
3 cloves garlic, chopped
1 Tbsp ginger, chopped
0.5 Tbsp chili powder
1 Tbsp curry powder
3 hot chili peppers, split in halves
Lemon juice, from 1 lemon
4 Tbsp canola oil
coriander leaves, to taste, chopped

Here is how you make Tangy Chicken Curry:

Cut chili peppers in halves, but keeping them united by the stem. Rinse the seeds, Marinate it in the lemon juice, reserve.Heat up your wok to high heat, ten add the canola oil and onions and caramelize them (about 10 minutes). Once they're brown, add garlic and ginger and stir.Next add the chicken and stir until nice and brown. After that, add the yogurt and stir some more. Next add chili powder, curry powder and tomatos. After a minute, add 0.5 cup of water and salt. Lower the heat to a simmer and cook covered for 20 minutes. Stir once in a while.Finally, add the chili peppers with the lemon juice and coriander leaves. Simmer for 5 minutes and serve.I served it with a cup of brown rice. Enjoy!Number of Servings: 3Recipe submitted by SparkPeople user BARIBAL.

The nutritional information for Tangy Chicken Curry is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 393.4

• Total Fat: 24.1 g
• Cholesterol: 85.4 mg
• Sodium: 144.1 mg
• Total Carbs: 21.2 g
• Dietary Fiber: 4.2 g
• Protein: 25.9 g

Tangy Chicken Curry is Indian cuisine.