Beginner's Indian Curry

*beginners-indian-curry Photo: Leigh Beisch; Styling: Sara Slavin


  • 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


1. 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.

2. Stir in the turmeric, red chili, and salt. Cook, stirring, for another minute.

3. Add chicken and cook for 1 minute. Stir in coconut milk; cover. Simmer over low heat 10 minutes or until chicken is cooked through.

4. Serve hot, spooned over warm basmati rice.

  • Prep Time:
  • Cook Time:

  • This is a mild curry. To make it spicier, increase the ground red chili. You'll find all these spices at your local grocer or online at
  • Yield: 4 servings (serving size: 3/4 cup)

Nutritional Information

Calories per serving: 219
Fat per serving: 12g
Saturated fat per serving: 3g
Monounsaturated fat per serving: 4g
Polyunsaturated fat per serving: 3g
Protein per serving: 24g
Carbohydrate per serving: 4g
Fiber per serving: 1g
Cholesterol per serving: 71mg
Iron per serving: 2mg
Sodium per serving: 145mg
Calcium per serving: 18mg

This Recipe Is