Chicken Curry with Coconut Milk
Published February 15, 2013 | Written by The Healthline Editorial Team
Chicken is healthy for you, especially when eaten without the skin. Even patients who are restricted from eating other meats like beef and lamb can safely consume lean chicken meat. Coconut milk adds a creaminess to this slightly spicy dish.
|Serving size:||1 cup|
|Calories per serving:||149|
|Total Fat 5.0g||8%|
- 1 pound chicken (without skin and fat), cleaned and cut into medium sized pieces
- 1 large onion, peeled and chopped
- 1 inch piece of ginger, finely chopped
- 3 cloves of garlic, finely chopped
- 1 small green chili, finely chopped
- 1/2 teaspoon chili powder
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon of coriander powder
- Milk of half a coconut
- 1/2 cup of water
- 1/2 teaspoon of salt
- 5 to 6 curry leaves
- 1 tbsp of olive oil
Step by Step:
- Take a shallow pan and add oil to it. When the oil is hot, add mustard seeds and allow them to crackle. Now add the chopped onions, garlic, ginger, green chili and sauté well for 2-3 minutes. When the onions have turned golden brown, add the powdered spices and keep stirring to avoid burning. Make sure that the flame is on simmer. After frying the spices for 1 minute add chicken pieces and mix well. Add 1 cup of water, cover with a tight lid and allow the chicken to cook well for the next 20 minutes on low flame.
- Now remove the lid and add the coconut milk and curry leaves to the pan. Mix well and allow the chicken to cook in the milk for another 2 minutes. Switch off the flame and serve hot with rice or Dosa.