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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


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
1 teaspoon garlic
3 ounces coconut cream
or coconut milk
1 x salt
to taste


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 377g (13.3 oz)
Amount per Serving
Calories 66281% of calories from fat
 % Daily Value *
Total Fat 59g 91%
Saturated Fat 23g 113%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 67mg 3%
Total Carbohydrate 11g 11%
Dietary Fiber 8g 30%
Sugars g
Protein 12g
Vitamin A 1% Vitamin C 33%
Calcium 8% Iron 13%
* based on a 2,000 calorie diet How is this calculated?


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