METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.
Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Cardamom Chicken Curry
2013-08-06
https://www.metro.ca/userfiles/image/recipes/cari-poulet-cardamome-2001.jpg
PT15M
PT1H00M
PT1H15M
In a large skillet, heat a little oil and add chicken. Cook over medium-high heat about 5 minutes or until browned. Remove chicken and set aside.In the same skillet, brown onions and spices, stirring, for 3 minutes or until softened.Add tomatoes, reserved chicken and water. Simmer for 30 minutes or until chicken shows no pink.In a small bowl, mix cornstarch with a little cold water and stir into skillet, mixing thoroughly. Bring to a boil and cook 2 minutes or until sauce thickens.Lower heat, stir yogurt into chicken mixture. Cook, keeping under a boil, until curry is piping hot. Serve.
4
Metro
4
7
5
4
1 lb (454 g) boneless chicken breasts, cubed
2 onions, cut into strips
2 tsp. (10 mL) ground coriander
2 tsp. (10 mL) ground cardamom
1 tsp. (5 mL) turmeric
1 tsp. (5 mL) chili powder
19 oz (540 mL) diced tomatoes, undrained
1/2 cup (125 mL) water
2 tsp. (10 mL) corn starch
3/4 cup (190 mL) plain firm yogurt
Cardamom Chicken Curry
-
![]()
Gluten-free
4
servings
0:15
Preparation
1:00
COOKING
1:15
TOTAL TIME
Ingredients
-
1 lb
(454 g)boneless chicken breasts, cubed
-
2
onions, cut into strips
-
2 tsp.
(10 mL)ground coriander
-
2 tsp.
(10 mL)ground cardamom
-
1 tsp.
(5 mL)turmeric
-
1 tsp.
(5 mL)chili powder
-
19 oz
(540 mL)diced tomatoes, undrained
-
1/2 cup
(125 mL)water
-
2 tsp.
(10 mL)corn starch
-
3/4 cup
(190 mL)plain firm yogurt
Preparation
In a large skillet, heat a little oil and add chicken. Cook over medium-high heat about 5 minutes or until browned. Remove chicken and set aside.
In the same skillet, brown onions and spices, stirring, for 3 minutes or until softened.
Add tomatoes, reserved chicken and water. Simmer for 30 minutes or until chicken shows no pink.
In a small bowl, mix cornstarch with a little cold water and stir into skillet, mixing thoroughly. Bring to a boil and cook 2 minutes or until sauce thickens.
Lower heat, stir yogurt into chicken mixture. Cook, keeping under a boil, until curry is piping hot. Serve.
Source :
Metro
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
