Spicy Coconut Chicken Curry

This recipe is a spicy chicken curry with coconut milk, that has a spicy Indian twist to Thai coconut milk curry. The lower calorie version uses slightly different ingredients.

 

Lower Calorie Chicken Curry with Coconut Milk

Ingredients

• 1 tbsp olive oil
• 1/2 tsp roasted cumin
• 1-1/2 tsp garam masala
• 2 tsp curry powder
• 1/2 onion, minced
• 5 cloves garlic, minced
• 1 large tomato, chopped
• 2 tbsp fresh cilantro, chopped
• 1/2 cup light coconut milk
• 3/4 cup water
• 1 large potato, peeled and diced small
• 6 skinless chicken thighs
• salt to taste

Method

1. Add oil to a large pan, on medium heat.
2. When oil is hot add onion and garlic and sauté.
   Add cumin, masala and curry powder and mix well.
3. Place chicken in the pan and season with salt. Mix together with all spices and brown on both side for a few minutes.
4. Add tomatoes, cilantro, water, coconut milk and adjust salt to taste.
5. Mix all ingredients and cover pan, simmer on low until chicken is cooked through, about 20 minutes.
6. Add potatoes and more water if neccesary and simmer,
   covered an additional 5 – 10 minutes.

Serves 6 – Serving Size: 1 thigh with sauce and potato – Nutrition Per Serving
Calories: 160, Fat: 6g,  Protein: 15g, Carbohydrate: 10g, Fibre: 1g