Bombay chicken curry with coriander and coconut milk
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Bombay chicken curry with coriander and coconut milk calories by ingredient
Introduction
I think the calorie count is wrong ,i used thigh without skin so the count should be be apx.165 for the chicken pc. not 200.very spicy you can reduce the ammount of fresh chile pepper if it is a really hot one. I think the calorie count is wrong ,i used thigh without skin so the count should be be apx.165 for the chicken pc. not 200.very spicy you can reduce the ammount of fresh chile pepper if it is a really hot one.Number of Servings: 8
Ingredients
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FOR THE SPICE POWDER
2 Tbs coriander seeds
12 blk. peppercorns
2 whole dried red chiles
1/4 tsp turmeric
1/2 inch cinnamon stick
6 whole cloves
6 green cardamom pods
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1 lg.onion quartered
6 garlic cloves
2 inch pc. fresh ginger
3 tbs canola oil
1 fresh hot green chile sliced
12 fresh or frosen curry leaves
8 chicken thigh skin removed
3/4 cup coconut milk light
1/2 - 1 cup water
chopped 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.
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.