Nutrition balance score
Unbalanced
Glycemic Index
41
Low
Glycemic Load
128
High
Nutrition per serving
Calories12602.6 kcal (630%)
Total Fat1285.6 g (1837%)
Carbs313.4 g (121%)
Sugars184.7 g (205%)
Protein155.3 g (311%)
Sodium2053.5 mg (103%)
Fiber122.2 g (436%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
vegetable oil
1 ½ tspblack mustard seeds
2white onions
large, finely diced
7.5 cmfresh root ginger
piece, peeled and grated
6garlic cloves
grated
5fresh curry leaves
4green cardamom pods
500gboneless skinless chicken breasts
chopped into 5cm/2 inch cubes
2 Tbspground almonds
100gcreamed coconut
200mlcoconut milk
¼ tspground turmeric
¼ tspchilli powder
1 ½ Tbspgaram masala
1 ½ Tbspground coriander
2 tspsalt
1 tspcaster sugar
2green chillies
deseeded and finely sliced
200gplain yogurt
fresh coriander
roughly chopped
Instructions
Step 1
1 Put the oil in a large heavy pan and set over a medium-high heat. When hot,
Step 2
add the mustard seeds and fry until they fizz and pop, then add the diced onions,
Step 3
ginger and garlic and fry for 6 minutes until the onions have softened and turned
Step 4
golden brown.
Step 5
2 Add the curry leaves, cardamom pods and chicken pieces and fry for a further
Step 6
3-5 minutes until the chicken is fully coated in the spices and browned all over.
Step 7
Turn the heat down to low and add the ground almonds, creamed coconut,
Step 8
coconut milk, 100ml/3½fl oz/scant ½ cup water, turmeric, chilli powder, garam
Step 9
masala, ground coriander, salt and sugar and cook, covered, for 45-50 minutes
Step 10
until the chicken is cooked through and tender.
Step 11
3 Once the chicken is cooked through, add the green chilli and yogurt and give
Step 12
everything a good mix together. Loosen with a little more water if necessary.
Step 13
Finally stir through the fresh coriander just before serving.
Notes
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