Chicken Navratan Curry (Indian) recipe

All Recipes Best Recipe World Cuisine Recipes Asian Indian

Ingredients

3 tablespoons vegetable oil
2 teaspoons cumin seeds
1 cup chopped onion
4 cloves garlic, minced
½ teaspoon ground turmeric
1 teaspoon chili powder
2 tablespoons tomato puree
1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces
1 cup chopped carrots
1 cup chopped potatoes
1 cup chopped fresh green beans
salt to taste
1 cup water
1 cup unsweetened coconut cream

Nutrition Info

485 calories
carbohydrate: 22.2 g
cholesterol: 58.5 mg
fat: 33.9 g
fiber: 5.3 g
protein: 26.8 g
saturatedFat: 20.8 g
servingSize: -
sodium: 159 mg
sugar: 4.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat vegetable oil in a large skillet over medium heat, add cumin seeds. Cook until seeds begin to pop and crackle, 1 to 2 minutes. Cook and stir onion and garlic into cumin seeds until onions are slightly softened, about 5 minutes. Add turmeric and chili powder, stir to coat. Stir in tomato puree until fully incorporated, 1 to 2 minutes.

  2. Cook and stir chicken, carrots, potatoes, and green beans into onion mixture. Season with salt. Cover the skillet with a lid and lower heat to medium-low. Simmer, stirring occasionally, until vegetables are about half cooked, about 10 minutes.

  3. Whisk water and coconut cream together in a bowl, pour into chicken and vegetable mixture. Cover skillet and simmer until chicken is fully cooked and no longer pink in the center and vegetables are tender, 5 to 10 more minutes.

Recipe Yield

4 servings

Recipe Note

A twist of the vegetarian classic Navratan Korma for the chicken lovers.

Do you like the recipe? Share this tasty recipe!