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Chicken Curry With Coconut Milk Recipe
|Chicken||1 Kilogram, cut into medium sized pieces|
|Onion||3 , grind without water|
|Water||1 Cup (16 tbs) (adjust as needed)|
|Ginger paste||1 Teaspoon|
|Garlic paste||1 Teaspoon|
|Thick coconut milk||1⁄2 Cup (8 tbs)|
|Thin coconut milk||1 Cup (16 tbs)|
|Chilly powder||1 Teaspoon|
|Coriander powder||2 Teaspoon|
|Turmeric powder||1⁄2 Teaspoon|
|Garam masala powder||1 Teaspoon|
|Mustard seeds||1 Teaspoon|
|Frying oil||2 Cup (32 tbs) (For frying)|
Calories 1812 Calories from Fat 1446
% Daily Value*
Total Fat 158 g243.8%
Saturated Fat 45 g225.2%
Trans Fat 0 g
Cholesterol 167.5 mg
Sodium 342.9 mg14.3%
Total Carbohydrates 35 g11.7%
Dietary Fiber 5.7 g22.7%
Sugars 23.6 g
Protein 55 g110.3%
Vitamin A 23.2% Vitamin C 31.1%
Calcium 11.2% Iron 24.2%
*Based on a 2000 Calorie diet
2)Splutter mustard seeds.
3)Add cloves and curry leaves.
4)Add onion and tomato and saute for a few mins.
5)When the color changes, add ginger and garlic paste and saute, till the raw smell goes away.
6)Add the chicken pieces along with coriander, chilly, turmeric and garam masala powders.
7)Mix well and stir for few mins.
8)Add thin coconut milk.
9)Add water as required and salt to taste.
10)When chicken is fully cooked, add thick coconut milk and allow it to simmer for a few mins.
:- Serve hot with chappathi, porotta, idiyappam.