Simple Chicken And Coconut Milk Curry Recipe - Cooking Index
Simple Chicken And Coconut Milk Curry Recipe - Cooking Index
This is really easy and really good. If you want to make a "meal in a pot", add some fresh green beans when the chicken is cooked and cook for 5 minutes or so until the beans are just tender. Adding a squeeze of lime is great.
Type: Chicken, Poultry| 2 tablespoons | 30ml | Vegetable oil |
| 1 1/2 teaspoons | 7.5ml | Whole black peppercorns |
| 3 | Cinnamon stick - (1 1/2" ea) | |
| 10 | Whole cloves | |
| 8 | Cardamom pods | |
| 3 | Dried red chilies | |
| 1 tablespoon | 15ml | Grated fresh ginger |
| 8 | Chicken thighs - skinned | |
| 1 | Coconut milk - (14 oz) | |
| Salt - to taste |
Over high heat in a medium-sized heavy pot, heat the oil. Add the peppercorns, cinnamon, cloves, cardamom and red chilies. Stir until the cardamom darkens slightly. Add the ginger, give a few stirs and add the chicken and coconut milk.
Salt very lightly. Add enough water to just cover the chicken pieces. Bring to a boil, turn down to a simmer and cook uncovered for 40 minutes. The sauce will have thickened slightly. Season to taste. Try it with a squeeze of lime.
This recipe yields 4 servings.
Because the whole spices are not eaten, they're not included in the count.
Total Calories: 2260
Fat: 137 grams
Carbs: 13 grams
Fiber: 0 grams
Protein: 244 grams
Source:
Karen's Gourmet Low-Carb Recipes at http://www.lowcarb.ca
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