Chicken And Coconut Milk Curry

a curry is a simple way to liven up the week this ones hearty aromatic and full of flavour

The ingredient of Chicken And Coconut Milk Curry

• 60mls 1 4 cup vegetable oil
• 2 teaspoons brown mustard seeds
• 1 medium brown onion cut into thin wedges
• 2cm piece fresh ginger peeled cut into thin strips
• 2 garlic cloves thinly sliced
• 15 fresh curry leaves
• 3 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 1 2 teaspoon chilli powder
• salt ground black pepper to taste
• 750g chicken thigh fillets fat trimmed halved
• 400ml can coconut milk
• 2 teaspoons white vinegar
• 1 small fresh red chilli halved deseeded thinly sliced
• 2 limes cut into wedges to serve

The Instruction of chicken and coconut milk curry

• heat 2 tablespoons of the oil in a large saucepan over medium heat add mustard seeds and cook for 30 seconds or until they begin to pop add the onion and cook over low heat stirring occasionally for 6 minutes or until the onion is soft
• stir in the ginger garlic curry leaves coriander turmeric chilli powder salt and pepper and cook stirring for 1 minute or until aromatic remove the mixture from the pan and set aside
• heat the remaining oil in the saucepan over medium high heat add the chicken pieces and cook tossing occasionally for 5 minutes or until sealed all over return the onion mixture to the pan and add the coconut milk vinegar and chilli bring to the boil reduce heat to medium low and simmer covered for 20 minutes or until the chicken is cooked through
• serve immediately accompanied by the lime wedges

Nutritions of Chicken And Coconut Milk Curry

calories: 269 114 calories
calories: 20 grams fat
calories: 10 grams saturated fat
calories: 2 grams carbohydrates
calories: 2 grams sugar
calories: n a
calories: 19 grams protein
calories: 74 milligrams cholesterol
calories: 71 62 milligrams sodium
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calories: nutritioninformation