Chicken Coconut Curry
This Chicken Coconut Curry is a lighter take on the traditional recipe, using just a touch of coconut milk for creaminess while keeping the base light with water. It’s a perfect blend of spices, tender chicken, and subtle coconut flavor — great for a comforting, healthy meal.
Nutrition Facts
Per serving
Energy
161 kcal
Protein
14 g
Carbs
8 g
Fat
9 g
Fiber
1 g
Ingredients
Chicken, poultry, breast, skinless
250 gms (250g)
Coconut Milk
1 tbsp (15g)
Plain Water
2 medium cup (500g)
Garlic paste
1 tsp (5g)
Chopped Onion
1 small cup (100g)
Chopped Tomato
1 small cup (100g)
Cumin Powder
1 tsp (2g)
Coriander Powder
1 tsp (2g)
Turmeric powder
0.25 tsp (1.25g)
Red chilli Powder
0.5 tsp (2.5g)
Common salt
0.5 tsp (2.5g)
Olive Oil
2 tsp (10g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Instructions
Preparation
-Cut chicken into pieces.
Cooking Steps
Heat oil in a pan and sauté the chopped onions until they turn translucent.
Add ginger-garlic paste and cook for another minute.
Add the chicken pieces and cook until they are browned on all sides.
Add chopped tomatoes, cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Mix well.
Add water as needed to cover the chicken and simmer until the chicken is cooked through.
Stir in 1 tbsp of coconut milk and mix well.
Garnish with fresh coriander leaves and serve hot.