CHICKEN WITH COCONUT MILK INDIAN RECIPE RECIPES
CHICKEN IN COCONUT MILK (INDIAN) RECIPE - FOOD.COM
While the coconut milk in this dish might given the impression of this being a Southeast Asian dish, it actually originates in the North Indian state of Bengal where it is a popular dish. This recipe is versatile in that, if you are concerned about the high fat content in coconut milk, you may substitute half the quantity by using ricotta cheese instead.
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a medium pan, dry-roast the almonds and coconut until they are just light brown.
- Remove to a large bowl.
- Add the coconut milk, ground spices, ginger, garlic and salt.
- Combine well.
- Heat oil in pan.
- Add bay leaves, cardamom pods and chicken cubes.
- Stir-fry this for 2 minutes to seal the chicken.
- Pour in the coconut milk mixture and stir thoroughly.
- Lower heat, add the dried chillies and cilantro (if using), cover and cook 10-12 minutes, while stirring occasionally.
- Garnish for more cilantro if desired, and serve accompanied with pulao.
Nutrition Facts : Calories 418.4, FatContent 31.7, SaturatedFatContent 15.9, CholesterolContent 72.6, SodiumContent 700.3, CarbohydrateContent 8.4, FiberContent 2.2, SugarContent 5.3, ProteinContent 26.3
INDIAN COCONUT CHICKEN CURRY RECIPE | ALLRECIPES
Very flavorful and comforting chicken curry recipe if you like Indian food and coconut. Best served with plain white basmati rice because of the thin consistency, but it is also lovely soaked up with slices of fluffy naan.
Provided by cookiemonster
Categories World Cuisine Asian Indian
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 6 servings
Number Of Ingredients 20
Steps:
- Heat vegetable oil over medium-high heat in a large, deep pan. Stir in mustard seeds and cook until seeds have been sputtering for 20 seconds; add cumin seeds. Stir in red chile and asafoetida. Add onion and fry for 2 minutes. Add garlic, bay leaf, ginger, and turmeric powder and cook for 2 minutes more. Stir in curry leaves, chili powder, and black pepper and cook until onions are golden brown, 5 to 7 minutes.
- Add chicken to the pan and fry until almost cooked through, 8 to 10 minutes. Stir in coriander powder and mix well. Pour in coconut milk; bring to a boil. Add tamarind paste and salt; mix well. Add garam masala; reduce heat and let simmer, adding water as necessary, until curry reaches desired consistency and chicken is no longer pink in the center, about 10 minutes more.
Nutrition Facts : Calories 260.7 calories, CarbohydrateContent 5.5 g, CholesterolContent 53.8 mg, FatContent 17.5 g, FiberContent 1.5 g, ProteinContent 21.2 g, SaturatedFatContent 8.9 g, SodiumContent 84 mg, SugarContent 1.1 g
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