Indian cuisine is one of our favorites. Not so much the kids yet but my husband and I love it. We used to order Indian takeout regularly before we decided to move towards a healthier lifestyle. Indian food in general I don’t feel is unhealthy but like any cuisine when ordering out you don’t have control over ingredients or preparation.
Chicken curry is our preferred Indian dish of choice and it became a priority for me to learn to recreate a healthier version that we can enjoy often. I have made this dish a few times now and feel relatively comfortable but I do consider this a learning as I go dish. I welcome any suggestions and feedback you have on chicken curry recipes.
This recipe is adapted from the 2000 The Complete Cooking Light Cookbook
Makes about 4. 1 cup of the chicken curry and 1/2 cup brown rice.
1-2 pounds thinly sliced chicken breasts cut into strips
1 1/2 to 2 tablespoons cornstarch
2 tablespoons olive oil
2 1/2 cups chicken broth
1 tablespoon dried onion flakes
1 cup light coconut milk
2 tablespoons tomato paste
4 teaspoons ground cumin
2 teaspoons curry powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground red pepper
prepared brown rice
Mix the chicken with the cornstarch in a bowl. Heat oil in a medium sauce pan till hot. Place chicken in the sauce pan brown and cook for about 5 minutes.
Stir in the broth and the next 8 ingredients. Bring to a boil then simmer for about 20 – 25 minutes.
Serve over brown rice.
This easy healthy recipe freezes beautifully. Please note I do not freeze rice ahead of time however I usually do make a large batch of it on the weekends to keep in the refrigerator for meals during the week.