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Huda's Chicken Curry

Huda's Chicken Curry
Huda's Chicken Curry
This ethnic recipe comes from NDSU Extension Service.


  • 1 1/2 tsp. chopped fresh ginger, divided
  • 1 1/2 tsp. minced garlic, divided
  • 1/4 tsp. chili powder
  • 1 c. nonfat plain yogurt or enough to coat the chicken
  • 1 1/4 tsp. turmeric, divided
  • 1 tsp. salt
  • 2 1/2lb. raw chicken breast, cubed
  • 1 medium onion, chopped
  • 2 Tbsp. vegetable oil
  • 1 tsp. shah jeera
  • 7 to 10 cardamon seeds
  • 2 whole cloves
  • 1/4 tsp. turmeric
  • 2 tomatoes, chopped
  • 1 (16-oz) can tomato sauce (with oregano and garlic if available)
  • Pasanda Curry Mix (if not available, use 2 Tbsp. total with equal mixtures of chili powder, salt, paprika, cumin, coriander, turmeric, green cardamon, clove, black pepper, cinnamon, garlic and allspice)
  • Basmati rice


In large bowl, mix together 1 tsp. ginger, 1 tsp. garlic, chili powder, yogurt, 1 tsp. turmeric and salt. Add chicken and marinate for at least 30 minutes in the refrigerator. Saute onion in vegetable oil until transparent and slightly brown. Add oil to coat the bottom of a large pot. Add shah jeera, cardamon seeds, two whole cloves, 1/4 tsp. turmeric, sauteed onion, 1/2 tsp. ginger, tomatoes and tomato sauce. Sprinkle marinated chicken with 1/3 of a packet of Pasanda Curry Mix or homemade spice mix. Add chicken mixture with marinade to large pot. Add 1 1/2 cups water. Simmer until meat is tender and soup reaches 165 degrees F. Prepare rice as directed on the package. Serve over basmati rice.

Makes eight servings.

Per serving: 190 calories, 4.5 grams (g) fat, 29 g protein, 8 g carbohydrate and 810 milligrams (mg) sodium

Filed under: main dishes, Indian, protein, chicken
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