Nutrition Facts
Coconut chicken curry
Amount Per Serving
Calories 780
Calories from Fat 585
% Daily Value*
Fat 65g100%
Saturated Fat 30g188%
Cholesterol 221mg74%
Sodium 847mg37%
Potassium 788mg23%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 3g3%
Protein 40g80%
Vitamin A 271IU5%
Vitamin C 59mg72%
Calcium 68mg7%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Coconut chicken curry
A delicate and refreshing curry
Servings: 4
Calories: 780kcal
Equipment
- Saucepan with lid
Ingredients
- 1.5 tbsp sunflower oil
- 1 tsp mustard seeds
- 10 curry leaves
- 2 onions thinly sliced
- 2 green chillies thinly sliced
- 4 garlic cloves finely chopped
- 1 cm piece of fresh root ginger peeled and finely chopped
- 1 tsp salt
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 8 skinless chicken pieces on the bone
- 400 ml coconut milk
Method
- Heat the oil in a saucepan over medium-low heat. Stir in the mustard seeds and cook for one to two minutes, until they start to sizzle. Now mix in the curry leaves and, after one minute, add the onions and green chillies.
- Reduce the heat to low and cook for five to six minutes until the onions have softened. Stir in the garlic and ginger and cook for another two minutes.
- Add the salt and spices to the saucepan and mix well. Cook for one minute, then stir in the chicken, increase the heat to high and cook for five minutes, until the chicken is sealed.
- Stir in the coconut milk, then cover the pan with a lid, reduce the heat to low and cook for 35–40 minutes, until the chicken is cooked through. Serve immediately.
Nutrition
Calories: 780kcal | Carbohydrates: 12g | Protein: 40g | Fat: 65g | Saturated Fat: 30g | Cholesterol: 221mg | Sodium: 847mg | Potassium: 788mg | Fiber: 2g | Sugar: 3g | Vitamin A: 271IU | Vitamin C: 59mg | Calcium: 68mg | Iron: 5mg