Simple Chicken Curry
A simple chicken curry, perfect served over rice. Coconut cream gives this dish a rich taste.
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
chicken pieces
|
*
|
| 3 | tablespoons |
vegetable oil
|
|
| 1 | each |
bay leaves
|
*
|
| 4 | each |
cloves
|
*
|
| 1 | inch |
cinnamon sticks
piece of |
*
|
| 2 | teaspoons |
curry powder
|
|
| 2 | each |
onions
finely chopped |
|
| 1 | teaspoon |
ginger
minced |
|
| 1 | teaspoon |
garlic
minced |
|
| 3 | ounces |
coconut cream
or coconut milk |
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
chicken pieces
|
*
|
| 45 | ml |
vegetable oil
|
|
| 1 | each |
bay leaves
|
*
|
| 4 | each |
cloves
|
*
|
| 1 | inch |
cinnamon sticks
piece of |
*
|
| 1E+1 | ml |
curry powder
|
|
| 2 | each |
onions
finely chopped |
|
| 5 | ml |
ginger
minced |
|
| 5 | ml |
garlic
minced |
|
| 86.7 | ml/g |
coconut cream
or coconut milk |
|
| 1 | x |
salt
to taste |
*
|
Directions
Brown the chicken pieces in the oil with the bay leaf, cloves and cinnamon stick.
Remove the spices and discard, set the chicken pieces aside.
Fry the onions, ginger and garlic until soft and beginning to brown then add the chicken and the curry powder.
Add salt.
Cook for another minute or so and then add the coconut milk or the creamed coconut.
Add water according to the thickness of the sauce you want.
Continue cooking until the chicken is done.
Eat with plain white boiled rice. Basmati rice is best for this dish.
