By Priyanka Mandal
Keralan chicken coconut curry
9 steps
Prep:15minCook:20min
Can swap out for light coconut milk. Can use fresh curry leaves if available. Can swap garam masala for any curry powder.
Updated at: Thu, 17 Aug 2023 13:02:45 GMT
Nutrition balance score
Unbalanced
Glycemic Index
24
Low
Glycemic Load
5
Low
Nutrition per serving
Calories652.4 kcal (33%)
Total Fat53.8 g (77%)
Carbs21.3 g (8%)
Sugars3.5 g (4%)
Protein29.6 g (59%)
Sodium784.2 mg (39%)
Fiber5.4 g (19%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Mix the garam masala and chilli powder with a tsp of salt, 1 tbsp of olive oil and the chicken
Step 2
Heat 1 tbsp of olive oil and fry the onions until golden brown
Step 3
Add three of the chopped garlic cloves and fry until fragrant
Step 4
Add the chicken breast to the pan and coat well with onion
Step 5
Remove the thick cream off the coconut milk and set aside. Pour in the thin coconut milk from both tins and crumble in a stock cube
Step 6
Leave to cook, covered and on medium, for fifteen minutes
Step 7
Uncover and turn up the heat if the sauce is a little thin. Turn off the heat and add the coconut cream and stir well. Taste and adjust salt here if wanted
Step 8
In a deep saucepan, heat 2 tbsp of olive oil. Add the mustard seeds when hot, once they stop sizzling add the remaining garlic, curry leaves and dried chilli
Step 9
Once smoking hot, pour this tempering over the coconut curry and serve
Notes
10 liked
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Spicy
Delicious
Go-to
Easy
Under 30 minutes
