Curry Chicken with Coconut milk
A delicious chicken curry made with coconut milk, onions, tomatoes, ginger, garlic, and other spices, based on the Kerala cuisine and perfect for dinners, best served with rice or Malabar parathas .
Servings: 10 people
Calories: 172kcal
Ingredients
- 8 oz chicken cut into small pieces
- 1 can coconut milk
- 2 med onion chopped
- 2 med tomatoes chopped
- 4 green chilies slit
- 2 tbsp ginger garlic paste
- 1 inch cinnamon
- 4 cloves
- 1 bay leaf
- 1 tsp turmeric powder
- 2 tsp red chilly powder
- 4 tsp coriander powder
- 1 tsp pepper powder
- 1 tsp garam masala
- 1 cup chopped coriander leaves
- 1 sprig curry leaves
- 4 tbsp oil
- 1 tsp salt to taste
Instructions
- Marinate the chicken with ginger-garlic paste, turmeric, chilly powder, and salt for about 30 minutes
- In a heavy deep bottom pan heat up the oil
- Add the dry spices cloves, cinnamon, bay leaves
- Add onions and sautèe till it wilts a little
- Add the remaining spice powders and tomatoes
- Cook well till until oil floats on the top
- Add the marinated chicken and mix well
- Cover with a lid and cook on medium flame
- Mix well from time to time
- Add coconut milk and curry leaves when almost cooked
- Mix well and cook for another 5 minutes
- Garnish with coriander leaves and curry leaves
- Curry chicken is ready, serve with rice or parathas.
Nutrition
Serving: 55g | Calories: 172kcal | Carbohydrates: 7g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 12mg | Sodium: 302mg | Potassium: 277mg | Fiber: 2g | Sugar: 2g | Vitamin A: 299IU | Vitamin C: 12mg | Calcium: 26mg | Iron: 2mg
