Chicken, Diabetic, Light Eating

Beginner’s Indian Curry


  • 1/2 teaspoon mustard seeds, crushed
  • 1/4 teaspoon cumin seeds, crushed
  • 1 cup canned diced tomato, drained
  • 1 tablespoon vegetable oil
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon ground red chili
  • 1/4 teaspoon salt
  • 1 pound (about 1 3/4 cups) cubed cooked chicken breast
  • 3/4 cup light coconut milk


Heat a large skillet over medium heat. Add the mustard and cumin seeds. Cook 2 minutes or until seeds are fragrant, stirring

frequently. Combine the tomato and oil in a small bowl; add to the seeds. Cook 1 minute, stirring constantly. Stir in the

turmeric, red chili, and salt. Cook, stirring, for another minute. Add chicken and cook for 1 minute. Stir in coconut milk;

cover. Simmer over low heat 10 minutes or until chicken is cooked through. Serve hot, spooned over warm basmati rice.

Nutritional Facts

Calories: 219

Fat: 12g

Cholesterol: 71mg

Protein: 24g

Carbohydrate: 4g

Fiber: 1g

Iron: 2mg

Sodium: 145mg

Calcium: 18mg


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