Chicken Curry with Coconut Milk

2 steps

- Chicken cut into medium pieces- 500 gms

Updated at: Thu, 17 Aug 2023 04:42:49 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories667.3 kcal (33%)

Total Fat53.9 g (77%)

Carbs14.8 g (6%)

Sugars5.6 g (6%)

Protein33.3 g (67%)

Sodium1736.4 mg (87%)

Fiber4.2 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

500 gmsChicken

cut into medium pieces

To marinate with

1 tspSalt

2 tspRed Chilli Powder

½ tspTurmeric powder

1 tspCoriander powder

1 tspCumin powder

½ tspCinnamon powder

½ tspNutmeg powder

1 ½ tspGinger Garlic paste

For Gravy

4 Tbspcoconut milk

Thick

2 TbspMint leaves

chopped

2 TbspCoriander leaves

chopped

3 Tbspoil

Refined

¼ tspSalt

to season, or to taste

Instructions

Prep

Step 1

- Marinate the chicken pieces with items indicated. Set aside for 30 mins. - Slice the onions & tomatoes and chop the mint & coriander leaves. - Take out thick coconut milk or use readymade thick coconut milk available in stores.

Curry

Step 2

- Heat oil in a kadai or pan and add the sliced onions. - Sauté the onions for 12-14 mins on medium heat till golden brown. - Now add the marinated chicken, sliced tomatoes and chopped mint leaves. Mix well and fry on medium heat for 5 mins. - Continue to cook on low heat for 5-7 mins till the tomatoes are soft & oil separates. - Now add 4 tbsp of thick coconut milk & 200 ml of water, season with 1/4 tsp salt. - Mix well and cover & cook on low heat for 20 mins. - Garnish with chopped coriander leaves.