Naseema Kashefi prepares this richly flavored chicken curry on the milder side for New Arrival Supper Club events in Los Angeles. Add more serrano if you like it hot.

Laurel Randolph
Source: EatingWell Magazine, January/February 2020
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Ingredients

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Directions

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  • Heat oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until soft, 2 to 3 minutes. Add tomatoes, garlic, ginger, serrano, tomato paste, turmeric, salt and pepper. Bring to a simmer. Reduce heat to maintain a simmer, cover and cook for 10 minutes.

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  • Add chicken and increase heat to maintain a lively simmer. Cook, stirring occasionally, until the chicken is almost cooked through, about 5 minutes. Add bell peppers and lemon (or lime) juice and cook, stirring occasionally, until the chicken is just cooked through, 5 to 10 minutes more. Garnish with cilantro and/or mint, if desired.

Tips

Read more about the New Arrival Supper Club.

Nutrition Facts

175 calories; protein 24.1g 48% DV; carbohydrates 7.2g 2% DV; exchange other carbs 0.5; dietary fiber 1.8g 7% DV; sugars 3.5g; fat 5.2g 8% DV; saturated fat 1.1g 6% DV; cholesterol 62.7mg 21% DV; vitamin a iu 988.5IU 20% DV; vitamin c 44.1mg 74% DV; folate 23.6mcg 6% DV; calcium 28.3mg 3% DV; iron 1.4mg 8% DV; magnesium 35.3mg 13% DV; potassium 436.2mg 12% DV; sodium 400.4mg 16% DV.

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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Rating: 4 stars
01/13/2020
My husband and I enjoyed this however we both thought it could be a little spicer. Flavors were good and we were pleasantly surprised how much sauce there was. I served it with warm Naan bread Note this is very different from Thai Curry as there is no coconut or peanuts Read More