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Nutrition Facts
Serving Size 1 (201g) Recipe makes 4 servings The following items or measurements are not included below: 4 cardamom pods
Calories 418
Calories from Fat 285		(68%)
Amount Per Serving		%DV
	Total Fat 31.7g	48%
	Saturated Fat 15.9g	79%
	Monounsaturated Fat 7.3g
	Polyunsaturated Fat 6.3g
	Trans Fat 0.2g
Cholesterol 72mg		24%
Sodium 700mg		29%
Potassium 374mg		10%
Total Carbohydrate 8.4g		2%
	Dietary Fiber 2.3g	9%
	Sugars 5.3g
Protein 26.3g		52%
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Chicken in Coconut Milk (Indian)

Recipe #126584 | 35 min | 20 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: eatrealfood
Jun 20, 2005

While the coconut milk in this dish might given the impression of this being a Southeast Asian dish, it actually originates in the North Indian state of Bengal where it is a popular dish. This recipe is versatile in that, if you are concerned about the high fat content in coconut milk, you may substitute half the quantity by using ricotta cheese instead.

SERVES 4 (change servings and units)

Ingredients

1 lb chicken breast, cubed
1 tablespoon ground almonds
1 tablespoon desiccated coconut (unsweetened)
1 cup coconut milk
1 teaspoon coriander powder
1 teaspoon chili powder
2 garlic cloves, crushed
1 teaspoon ginger, grated
1 teaspoon salt
2 tablespoons vegetable oil or ghee
2 bay leaves
4 cardamom pods
2 dried chilies, crushed
1 tablespoon cilantro, chopped (optional)

Directions

1
In a medium pan, dry-roast the almonds and coconut until they are just light brown.
2
Remove to a large bowl.
3
Add the coconut milk, ground spices, ginger, garlic and salt.
4
Combine well.
5
Heat oil in pan.
6
Add bay leaves, cardamom pods and chicken cubes.
7
Stir-fry this for 2 minutes to seal the chicken.
8
Pour in the coconut milk mixture and stir thoroughly.
9
Lower heat, add the dried chillies and cilantro (if using), cover and cook 10-12 minutes, while stirring occasionally.
10
Garnish for more cilantro if desired, and serve accompanied with pulao.

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Browse similar recipes by category

Course > Main Dish > Curries
Main Ingredient > Meat > Poultry > Chicken
Main Ingredient > Fruit > Nuts > Coconut
Cuisine > Asian > Southern > Indian
Preparation > Time to Make > < 60 mins

Featured Reviews for This Recipe

From: cookinthewoods

On May 5, 2008

Boy, this was really good! I didn't have the dried chilies, but it was fairly spicy without them. I also used chicken thighs instead of breasts. I served it over whole wheat couscous. Next time, I will try this in the crockpot to really let the flavors mingle. Very authentic taste!

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From: Gerry

On Nov 28, 2007

What a wonderful recipe for chicken breasts. Stir frying the cubes of chicken in those lovely spices made for a wonderfully fragrant kitchen. The aroma alone worth a five! I was unsure as to the cardamon pods and used less - next time will use all four. Love cilantro and am slowly introducing it to my family- with that in mind used a tablespoon of chopped parsley to garnish instead of the cilantro. I am looking forward to making this again - soon!

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From: Kymmarie

On Aug 22, 2005

Great taste!! Easy to prepare and has great eye appeal too. Definitely great with pulao!! I can't thank you enough, Varsha!!

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From: browniepie

On Oct 19, 2006

This was so easy to make and it was delicious. It was a bit spicy so I may not add the dried chilies next time, but I definitely will make this again! We ate it with frozen ready-made chappatis and some yogurt on the side for the spiciness.

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