Curry Spiced Carrots
You can never have too many hor d'oeuvre recipes, so give Curry Spiced Carrots a try. This gluten free,
Creamy Curry Chicken With Yellow Rice
Details
- Serving Size: 3
- Gluten-Free: True
- Dairy-Free: True
- Vegan: True
- Vegetarian: True
- Weight Watchers: 15 Points
Cuisine
- Indian
- Asian
- antipasti
- starter
- snack
- appetizer
- antipasto
- hor d'oeuvre
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large onion cut into pieces
- 2 garlic cloves minced
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 pinch of ground ginger
- 1 1/4 cups coconut milk
- 1 cup canned chopped tomatoes
- 2 teaspoons lemon juice
- 1 tablespoon brown sugar
- 1 1/2 teaspoons corn starch
- salt
- 2 tablespoons chopped fresh cilantro
- 4 wholes (2 split) skinless, boneless chicken breasts cut into 1-inch/2.5cm pieces
Instructions
Heat the olive oil in a large, heavy-bottom pan over medium heat.
Remove from the pan and set aside.
Add the onion and saut for a few minutes.
Add the garlic, cumin, turmeric, ground coriander, garam masala, ginger and cook for one minute.
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