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    You are in: Home / Recipes / Yellow Indian Curry Recipe
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    Yellow Indian Curry

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Korkin''s Note:

    This one dish meal is a hearty, no-fuss dinner, just add chopped veggies and your choice of protein into a pot and let it simmer in broth. It goes great topped with fresh parsley and plain yogurt. Make it vegetarian with tofu and vegetable broth. You can use mild or spicy curry powder, depending on how you like it.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Add oil to a large sauté pan over medium high heat. When hot, add onions, carrots, potatoes, garlic, mango and chicken. Let sit in the pan for minute, the less agitation at the beginning of a sauté the better--too much stirring causes the moisture to run out, then your veggies will steam instead of caramelize.
    2. 2
      After a minute or two stir to get even cooking and sauté until browning develops. Then add curry powder and stir to coat.
    3. 3
      Add the stock and bring to boil. Cover and turn heat to low. Let simmer for 20-30 minutes, until potatoes are tender.
    4. 4
      Uncover and add cornstarch solution. If you don't have cornstarch, add a couple of tablespoons of flour in when you add the curry and stir until it absorbs some of the oil and that will thicken the sauce as well.
    5. 5
      Serve over basmati rice and top with your choice of garnish. Mango Chutney, Plain Yogurt, Sour Cream and fresh herbs are all good garnishes.

    Ratings & Reviews:

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    Nutritional Facts for Yellow Indian Curry

    Serving Size: 1 (368 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 354.4
     
    Calories from Fat 94
    26%
    Total Fat 10.5 g
    16%
    Saturated Fat 2.1 g
    10%
    Cholesterol 30.4 mg
    10%
    Sodium 408.1 mg
    17%
    Total Carbohydrate 49.2 g
    16%
    Dietary Fiber 6.0 g
    24%
    Sugars 15.6 g
    62%
    Protein 17.2 g
    34%

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