Bombay chicken curry with coriander and coconut milk

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  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 8
Ingredients
FOR THE SPICE POWDER2 Tbs coriander seeds12 blk. peppercorns2 whole dried red chiles1/4 tsp turmeric1/2 inch cinnamon stick6 whole cloves6 green cardamom pods---------------------------------------------------1 lg.onion quartered6 garlic cloves2 inch pc. fresh ginger3 tbs canola oil1 fresh hot green chile sliced 12 fresh or frosen curry leaves8 chicken thigh skin removed3/4 cup coconut milk light1/2 - 1 cup waterchopped cilantro
Directions
serves 8
combine all ingredienses for the spicepowder in a spie grinder. grind to a powder set aside,
Combine onion garlic and ginger in blender and puree, set aside.
Heat oil in large casserole add onion mixture and cook until browned add some water if onion sticks, add the green chile and curry leaves cook and stir for 2 min.add the spicepowder and stir 2 more min. add water as needed.
Add the chicken pieces and brown themstir constantly ,add coconut milk and the rest of the water lower the heat and cook for 30 min. Add the cilantro leaves andsimmer uncovered for 5 min. serve w/ rice.

Number of Servings: 8

Recipe submitted by SparkPeople user INGMARIE.

Servings Per Recipe: 8
Nutritional Info Amount Per Serving
  • Calories: 326.0
  • Total Fat: 26.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 127.4 mg
  • Total Carbs: 5.9 g
  • Dietary Fiber: 1.2 g
  • Protein: 17.7 g

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