South Indian No-Heat Coconut Chicken Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Directions
1 cup coconut milk (canned)2 tablespoons vegetable oil1 large onion, cut in half lengthwise and sliced into very thin half-moons12 fresh curry leaves, minced2 large cloves fresh garlic, minced2 tablespoons peeled, minced fresh ginger1/4 cup grated fresh or frozen unsweetened coconut, or 2 tablespoons dried1 1/2 to 2 lbs boneless skinless chicken breasts or thighs, cut into 2" pieces1/2 teaspoon ground turmeric1/8 teaspoon ground asafoetida1 teaspoon salt2 cups fresh green beans, trimmed and cut into 2" lengths1 cup fresh or frozen green peas1/4 cup fresh cilantro, chopped
Heat the oil in a large, deep skillet or Dutch oven, and cook the onion over high heat, stirring, until well-browned and soft.
Add the curry leaves, ginger, garlic, and coconut and stir and cook about 1 minute. Add the chicken, turmeric, asafoetida and salt, and cook, turning the pieces occasionally, until the outside of the chicken is browned.
Add the coconut milk and stir, then cover the pan and reduce heat to medium and simmer for 20 minutes or until the chicken is cooked through and tender.
Add the green beans and peas, and cook just until they are bright green and tender-crisp. Remove from heat, and transfer the food to a serving bowl, garnish with the chopped cilantro.
Serve over hot steamed basmati rice (brown or white)
Number of Servings: 6
Recipe submitted by SparkPeople user SKINNYAGAINTX.
Add the curry leaves, ginger, garlic, and coconut and stir and cook about 1 minute. Add the chicken, turmeric, asafoetida and salt, and cook, turning the pieces occasionally, until the outside of the chicken is browned.
Add the coconut milk and stir, then cover the pan and reduce heat to medium and simmer for 20 minutes or until the chicken is cooked through and tender.
Add the green beans and peas, and cook just until they are bright green and tender-crisp. Remove from heat, and transfer the food to a serving bowl, garnish with the chopped cilantro.
Serve over hot steamed basmati rice (brown or white)
Number of Servings: 6
Recipe submitted by SparkPeople user SKINNYAGAINTX.
Nutritional Info Amount Per Serving
- Calories: 396.1
- Total Fat: 17.4 g
- Cholesterol: 87.6 mg
- Sodium: 140.4 mg
- Total Carbs: 21.3 g
- Dietary Fiber: 6.6 g
- Protein: 39.4 g
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