Creamy Coconut Chicken Curry is an easy to make and healthy weeknight curry dinner recipe. It takes only 30 minutes to make and leftovers for lunch will put a big smile on your face. It's sugar-free, dairy-free, and delicious!
INGREDIENTS :
400 gm chicken pieces
2 onions
1 tbsp fresh ginger paste;
1 tsp crushed garlic;
2 green chillies
1 tomato peeled
½ tsp turmeric powder;
1 tsp cumin powder;
1 tbsp coriander powder;
½ tsp red chilli powder (for a mild spicy curry) or as per taste;
salt as per taste;
200 ml thick coconut milk or coconut cream;
1 cup of water;
3 tbsp vegetable oil;
few curry leaves;
few fresh coriander leaves to garnish.
INSTRUCTIONS :
On medium flame, heat oil into a pan. Add onions and fry until golden brown.
Add ginger, garlic, curry leaves and green chillies and stir fry for one minute. Add turmeric powder, cumin powder, coriander and red chilli powder, stir and fry for about 30 seconds.
Now add tomato and fry for 2 minutes. Bring the chicken pieces into the pan, add salt and mix well. Let it cook for 5 minutes, stirring occasionally.
Add 1 cup of water, cover the pan and let it cook for 20-25 minutes.
Lower the flame and add thick coconut milk/coconut cream. Simmer for 10 minutes. Garnish with fresh coriander leaves and serve warm with boiled rice.
Nutrition Facts
Serving Size: 1cup (234g grams)
Calories 320 Total Fat 22g Cholesterol 68mg Sodium 174mg Potassium 533mg Total Carbohydrates 8.5g
Protein 25g
Comments