Spanish
Carne Guisada (Spanish Beef Stew)
$4
20 minsPrep
1 hr 30 minsCook
1 hr 50 minsTotal
MediumLevel
Nutrition per serving
1385Calories
103gProtein
64gFat
92gCarbs
9gSugar
4gFiber
1450mgSodium
320mgChol
12gSat Fat
1450mgPotassium
220mgCalcium
4.5mgIron
1.1mcgVitamin B12
18mgVitamin C
dairy-free
high-protein
Instructions
1
Cut the chicken thigh into bite-sized pieces and season lightly with salt.
2
Heat the olive oil in a large heavy pot or skillet over medium-high heat.
3
Add the ginger garlic paste and sauté for about 30 seconds until fragrant, being careful not to let it burn.
4
Add the chicken pieces and sear for 4-5 minutes, turning occasionally, until lightly browned on all sides.
5
Stir in the tomato puree and garam masala, then reduce heat to medium-low.
6
Cover and simmer for 12-15 minutes, stirring occasionally, until the chicken is fully cooked through and the sauce has thickened slightly.
7
Meanwhile, rinse the basmati rice and cook according to package instructions (roughly 1 cup water to rice, simmered covered for 12-15 minutes) until fluffy.
8
Remove the curry from heat and stir in the greek yogurt off the heat, mixing well until the sauce turns creamy (adding it off heat prevents curdling).
9
Adjust salt to taste.
10
Serve the chicken curry hot over the cooked basmati rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 133 g4.7 oz chicken thigh, boneless skinless
- 1/2 tbsp1/2 tbsp olive oil
- 80 ml1/3 cup tomato puree
- 60 g3/4 cup plain nonfat greek yogurt
- 1/2 tbsp1/2 tbsp ginger garlic paste
- 1/2 tsp1/2 tsp garam masala
- 1/2 tsp1/2 tsp salt
- 32 g1/2 cup basmati rice
