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Kukul Mus Thakkali or Chicken and Tomato Curry














Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb


1 ⅓ kg chicken
3 each tomatoes
50 grams shallots
1 each chile pepper
3 slices ginger
2 cloves garlic
3 pods cardamom seeds
2 each cloves
1 teaspoon chili powder
1 each cinnamon sticks
2 teaspoons paprika
1 teaspoon salt
3 teaspoons curry powder
½ teaspoon fenugreek
2 teaspoons vinegar
75 ml vegetable oil
1 x curry leaves
½ each lemongrass
300 ml coconut milk
¼ teaspoon curry powder
½ each limes


Wash and joint the chicken and place in a dish.

Slice the tomatoes, shallots and chile and grind the ginger and garlic together.

Crush the cardamoms and cloves and sprinkle onto the chicken.

Add the chile powder, cinnamon stick, paprika powder, salt, curry powder, fenugreek and vinegar and leave to marinate for 20 minutes.

Heat the oil and when hot add the curry leaves and lemon grass, shallots, chile, garlic and ginger.

Stir fry until the shallots turn a light brown, then add the tomato and toss for a couple of minutes.

Add the chicken and stir-fry for a further 5 minutes.

Pour in the coconut milk and slowly bring to the boil.

Reduce heat slightly and simmer until chicken is tender.

Discard the cinnamon stick and sprinkle the curry powder and lime juice on top just prior to serving.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 89g (3.1 oz)
Amount per Serving
Calories 3414% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 403mg 17%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 7%
Sugars g
Protein 3g
Vitamin A 22% Vitamin C 20%
Calcium 3% Iron 6%
* based on a 2,000 calorie diet How is this calculated?


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