Indian Chicken Curry

Name: Indian Chicken Curry
Cook time: 30 min
Yield: 6

Diet Types:

CKD non-dialysis Diabetes Dialysis

Portions: 6

Serving Size: 2 small drumsticks

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Ingredients

1 medium tomato
2 medium onions
2 garlic cloves
1 one-inch cube ginger root
5 tablespoons vegetable oil
3/4 teaspoon whole cumin seeds
1 cinnamon stick
2 bay leaves
1/4 teaspoons whole peppercorns
1-1/2 pounds small chicken drumsticks
3/4 teaspoon salt
1-1/2 teaspoons cayenne pepper
1/2 teaspoon garam masala

Nutrients per serving

Calories 269

Protein 21 g

Carbohydrates 6 g

Fat 18 g

Cholesterol 67 mg

Sodium 350 mg

Potassium 286 mg

Phosphorus 139 mg

Calcium 28 mg

Fiber 1.5 g

Preparation

Peel and chop tomato. Mince onion, garlic and ginger root. Remove skin from chicken and discard.
Heat oil in a large, wide pot over a medium-high flame. When hot, put in the cumin seeds, cinnamon, bay leaves and peppercorns. Stir once.
Add the onions, garlic and ginger. Stir this mixture until the onion picks up brown specks.
Add the tomatoes, chicken, salt and cayenne pepper. Stir to mix and bring to a boil.
Cover pot tightly, turn heat to low and simmer for 25 minutes or until chicken is tender. Stir a few times during this cooking period.
Remove cover and turn up the heat to medium. Sprinkle in the garam masala and cook, stirring gently for about 5 minutes to reduce the liquid.

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Renal and renal diabetic food choices

2-1/2 meat
1 vegetable, medium potassium
2 fat

Carbohydrate choices

1/2

Helpful hints

The whole spices in this dish should be eaten for optimal flavor.

Related Tags:

Chicken Indian Stove Top

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Submitted by:

DaVita dietitian Chhaya from California.

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