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
- Add oil to a large pan, on medium heat.
- When oil is hot add onion and garlic and sauté. Add cumin, masala and curry powder and mix well.
- Place chicken in the pan and season with salt. Mix together with all spices and brown on both side for a few minutes.
- Add tomatoes, cilantro, water, coconut milk and adjust salt to taste.
- Mix all ingredients and cover pan, simmer on low until chicken is cooked through, about 20 minutes.
- 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