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Ingredients
- 1 medium size tomato, chopped to bite-size; 1/2 pound ground chicken; 1 small red onion, chopped to bite-size; 2 cloves garlic, finely minced; pinch of cumin and fennel, 1 tsp curry powder; pinch of turmeric; salt and black pepper to taste; cooked shell pasta (~2 servings)
Directions
- Heat some oil in the pan. Fry the onions till slightly tender, then add garlic, cumin, fennel, curry powder, turmeric and fry till fragrant. Add in tomatoes, breaking up the tomatoes into smaller pieces in the pan. After about 5 minutes, add in the ground chicken, also breaking up into smaller bits in the pan. Then fry the entire tomato-chicken mixture briskly in the pan. Add about 5 to 6 tablespoons of water and allow the mixture to simmer at low-heat for about 8-10 minutes. Salt and pepper to taste. Add in cooked pasta and mix well with the sauce. The pasta should be absorbing most of the curry sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 55g | |
| Recipe makes 2 servings | |
| Calories 10 | |
| Calories from Fat 1 | 10% |
| Total Fat 0.11g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 133mg | 4% |
| Total Carbs 2.19g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.47g | 1% |
| Protein 0.49g | 1% |
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