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Coconut Chicken Curry Recipe

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Coconut Chicken Curry Recipe

Prep Time: Cook Time:

Ingredients

  • Oil, sunflower, linoleic less than 60% | 2.00 tbsp
  • Okra, raw | 1.00 cup
  • Onions raw | 1.00 large
  • Garlic, raw | 2.00 Tbsp
  • Spices, curry powder | 3.00 tbsp
  • Home prepared, chicken stock | 2.25 cup
  • Lemon juice, raw | 1.00 tbsp
  • fresh pineapple, raw | 1.00 cup, chunks
  • Yogurt, plain, whole milk | 0.66 cup 8 fl oz
  • Cilantro, Fresh, Chopped | 1.00 oz
  • Skinless chicken breast, raw | 2.00 breast, bone and skin removed
Nutrition Facts (Per Serving)

Calories per serving: 341.65 mg

Fat per serving: 13.61 g

Saturated fat per serving: 2.79 g

Protein per serving: 31.96 g

Sodium per serving: 355.93 mg

Cholesterol per serving: 84.83 g

Instructions

  1. Cut onion into slices, crush garlic cloves, cut chicken into 1-inch pieces, trim the top and bottom of okra; set them aside.
  2. Heat sunflower oil in a wok. Add chicken pieces, cook while stirring continuously until slightly browned.
  3. Now add okra, onion and garlic to the wok. Cook for 3 minutes more, keep stirring.
  4. Mix chicken stock, curry powder and lemon juice in a bowl. Pour this mixture in the wok.
  5. Heat until it begins to boil, then cover the lid and let simmer for 30 minutes.
  6. Add creamed coconut into the curry while stirring and cook for about 5 minutes.
  7. Then add the pineapple, coriander and yogurt. Stir for 2 more minutes to mix.
  8. Serve hot with the boiled rice.

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