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15 minutes
Prep: 5 minutes
Cook: 10 minutes
398 calories per serving view nutrition facts
2 servings
suggest servings
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| 1 | pound | shrimp | or boneless, skinless chicken breasts |
| 2 1/2 | tablespoons | vegetable oil | |
| 1 1/2 | teaspoons | curry powder | |
| 1/4 | teaspoon | red pepper flakes | or cayenne pepper |
| 1 | teaspoon | garlic | crushed |
| 1 | can | tomatoes, canned, crushed | or skinless, chopped |
| 1 | teaspoon | ginger | crushed, optional |
| 1 | x | salt | to taste |
| 1 | tablespoon | heavy whipping cream | optional |
| 1/4 | cup | coriander | fresh |
| 1/2 | teaspoon | lemon juice |
If using shrimp, clean and de-vein.
Saute them lightly on both sides until they become pinkish, then set aside.
If using chicken, cut the meat into 1" strips and set aside.
In a saucepan or wok, heat the oil and "splutter fry" the curry powder and red chili powder and then the garlic rapidly for 30 seconds.
Add the tomatoes, then add the ginger, if desired, and salt; mix well and bring to a boil.
Add the chicken or shrimp, and simmer until cooked (3-5 minutes for the shrimp, 6-10 minutes for the chicken).
Finally, do the "fimmering" process, simmering on high heat until the oil floats to the top for a minute or so.
Remember that overcooking or overspicing can kill the curry.
Use the optional cream to tame the curry or adjust the flavor.
Garnish with freshly chopped coriander and a squeeze of lemon juice.
Serves 2 as a main dish, 3-4 when served with other dishes.
| % Daily Value* | |
| Total Fat 22.0g | 33% |
| Saturated Fat 4.0g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 452mg | 151% |
| Sodium 512mg | 21% |
| Total Carbohydrate 2.0g | 1% |
| Dietary Fiber 1.0g | 2% |
| Sugars 0.0g | |
| Protein 48.0g | 96% |
| Vitamin A | 14% | Vitamin C | 11% | |
| Calcium | 10% | Iron | 42% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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