Chicken Curry with Coconut Milk
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By Zeeshan Vervatwala
Chicken Curry with Coconut Milk
- Chicken cut into medium pieces- 500 gms
Updated at: Thu, 17 Aug 2023 04:42:49 GMT
Nutrition balance score
Unbalanced
Glycemic Index
26
Low
Glycemic Load
4
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
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
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.
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