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Chicken Curry in Coconut Milk

April 12, 2012 - By Karine Larose, M.Sc.

Temps de lecture 2 minutes

This chicken curry in coconut milk recipe is sure to please any Indian food lover. In order to complete this meal, we suggest you serve it with ½ cup cooked basmati or long grain rice, and 4 steamed asparagus spears ( 13 calories). Bon appetit !

Yield : 6 portions

Preparation time : 20 minutes

Cooking time : 20 minutes

Ingredients

  • 1 large onion
  • 1 tablespoon olive oil
  • 4 garlic cloves, finely chopped
  • 2 teaspoons fresh ginger, grated
  • 4 Italian tomatoes, seeded and diced
  • One can light coconut milk (400 ml)
  • 1 ½ teaspoon Garam Masala (Indian spice blend)
  • 1 red or green Chili pepper, finely chopped
  • 681g (1 ½ lbs) deboned, skinless chicken breasts, cut in strips
  • 2 limes
  • Salt and pepper to taste
  • Fresh coriander for garnish

Side dish (per person)

  • ½ cup cooked basmati or long grain rice
  • 4 steamed asparagus spears

Preparation

  1. Heat oil in pan. Add onions and cook until sightly golden. Add garilic and ginger. Cook 1 minute. A
  2. dd tomatoes, coconut milk, garam masala, chili pepper and salt. Simmer on LOW for 10 minutes.
  3. Add chicken strips. Bring to boil, and then lower heat and allow to simmer 5 to 8 minutes. Add lime juice and top with fresh coriander. Taste for salt and pepper and adjust as necessary. Serve. Enjoy !

Nutritional values per serving : Calories: 231, Carbs: 9g, Fat: 9g, Protein : 26g

Did you like this chicken curry in coconut milk? Try this Tofu, curry and coconut Thai soup, a vegetarian recipe!

Chicken Curry in Coconut Milk is a post from Nautilus Plus. The Nautilus Plus blog aims to help people in their journey to fitness through articles on training, nutrition, motivation, exercise and healthy recipes.
Copyright © Nautilus Plus 2012

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