Coconut Chicken Curry
by Tanvi Parikh
Macros
- Total calories
- 304
- Protein
- 26 g
- Carbs
- 20 g
- Fat
- 14 g
- Fiber
- 5 g
- Sugar
- 10 g
- Cholesterol
- 73 mg
- Sodium
- 2476 mg
- Potassium
- 825 mg
- Vitamin A
- 1704 IU
- Vitamin C
- 20 mg
- Calcium
- 79 mg
- Iron
- 6 mg
- Vitamin D
- 1 IU
- Vitamin B12
- 0.2 µg
- Magnesium
- 49 mg
- Zinc
- 1 mg
Serves 1
Ingredients
- 100 g Chicken Breast (cut into small pieces)
- ¼ cup Lite Coconut Milk
- 1 Yellow Onion (small, finely chopped)
- 1 Tomato (medium, finely chopped)
- 2 cloves Garlic (minced )
- 1 tbsp Ginger (minced )
- 1 piece Green Chillies
- ¼ tsp Turmeric
- ½ tsp Curry Powder
- 1 tsp Sea Salt (as desired)
- ½ tsp Cumin Seeds
- 1½ tsp Coconut Oil (any oil can be used)
- 1 tbsp Coriander Leaves (finely chopped)
Steps
Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
Add chopped onion and sauté until golden brown. Add ginger, garlic, and green chili (if using). Sauté for 1-2 minutes.
Add turmeric powder and curry powder, and cook for a minute.
Add chicken pieces and cook until browned on all sides. Pour in the coconut milk, season with salt, and simmer for 10 minutes until the chicken is cooked through and the sauce thickens.
Garnish with fresh coriander leaves and serve.