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Chicken & Coconut Milk Curry
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Serves 4
2 tbl. vegetable oil
1-1/2 tsp. whole black peppercorns
3 1-1/2-inch pieces of cinnamon stick
10 whole cloves
8 whole cardamom pods
3 dried red chilies
1 tbl fresh, grated ginger
8 chicken thighs, skinned
1 14-oz. can coconut milk
salt to taste
Over high heat in a medium-sized heavy pot, heat the oil. Add the peppercorns, cinnamon, cloves, cardamom and red chilies. Stir until the cardamom darkens slightly. Add the ginger, give a few stirs and add the chicken and coconut milk. Salt very lightly. Add enough water to just cover the chicken pieces. Bring to a boil, turn down to a simmer and cook uncovered for 40 minutes. The sauce will have thickened slightly. Season to taste. Try it with a squeeze of lime.
Total Calories: 2260
Fat: 137 grams
Carbs: 13 grams
Fiber: 0 grams
Protein: 244 grams
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