Finger-licking Curried Chicken
Adapted from the National Heart, Lung, and Blood Institute, National Institutes of Health, US Department of Health and Human Services
Nutrition Facts
Serving Size | ½ breast or 2 small drumsticks |
Calories | 213 |
Total Fat | 6 g |
Saturated Fat | 2 g |
Cholesterol | 81 mg |
Sodium | 363 mg |
Servings and Times
Servings | 6 |
Ingredients and Preparation
Ingredients | Measures |
---|---|
Curry powder | 1½ teaspoons |
Thyme, crushed | 1 teaspoon |
Scallion, chopped | 1 stalk |
Cayenne pepper, chopped | 1 tablespoon |
Black pepper, ground | 1 teaspoon |
Garlic, crushed | 8 cloves |
Ginger, grated | 1 tablespoon |
Salt | ¾ teaspoon |
Chicken, skinless (breast, drumstick) | 8 pieces |
Olive oil | 1 tablespoon |
Water | 1 cup |
Medum white potato, diced | 1 |
Large onion, chopped | 1 |
Tip: Take the skin off chicken to lower the amount of saturated fat.
- Directions
- Mix together curry powder, thyme, scallion, hot pepper, cayenne pepper, black pepper, garlic, ginger, onion, and salt.
- Sprinkle seasoning mixture on chicken.
- Marinate for at least 2 hours in the refrigerator.
- Heat oil in skillet over medium flame.
- Add chicken and sauté.
- Add water and allow chicken to cook over medium flame for 30 minutes.
- Add diced potatoes and cook for an additional 30 minutes.
- Add onions and cook 15 minutes more or until meat is tender.