1 of 2 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (461g) Recipe makes 5 servings The following items or measurements are not included below: 6 whole cloves 6 whole cardamom pods |
||
| Calories 542 | ||
| Calories from Fat 235 | (43%) | |
| Amount Per Serving | %DV | |
| Total Fat 26.1g | 40% | |
| Saturated Fat 15.1g | 75% | |
| Monounsaturated Fat 5.1g | ||
| Polyunsaturated Fat 3.0g | ||
| Trans Fat 0.3g | ||
| Cholesterol 239mg | 79% | |
| Sodium 802mg | 33% | |
| Potassium 954mg | 27% | |
| Total Carbohydrate 17.1g | 5% | |
| Dietary Fiber 2.7g | 10% | |
| Sugars 10.3g | ||
| Protein 58.9g | 117% | |
Ingredients
- 2 tablespoons butter
- 3 medium yellow onions, chopped
- 3 garlic cloves, minced
- 1/2 teaspoon ground ginger (or 1 inch grated gingerroot)
- 6 whole cloves
- 6 whole cardamom pods or 1/2 teaspoon ground cardamom
- 2 cinnamon sticks or 1 teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cayenne pepper (optional)
- 1 teaspoon salt
- 3 lbs skinless chicken thighs
- 1 cup nonfat yogurt
- 2 teaspoons turmeric
- 1 cup coconut milk
- 2 tablespoons raisins (optional)
Directions
1
In a heavy pan, sauté butter, onions and garlic until soft and lightly brown.2
Add spices, and fry 2-3 minutes, stirring constantly.3
Add chicken, and brown on all sides.4
Mix yogurt turmeric, and coconut milk together and add to chicken. Cover with a tight fitting lid and simmer 35-45 minutes until chicken is tender. Remove cinnamon sticks and cardamom pods. Serve hot with rice.5
Optional: substitute 2 1/2 tsp curry powder for coriander, cumin and cayenne pepper.
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Featured Reviews for This Recipe
From: mickeydownunder
On Aug 24, 2009
VERY tasty curry indeed, TRUE! Used vanilla low fat yogurt too! GREAT for entertaining, worked for me! As I LOVE it HOT, I added diced chilli! Only thing had a bit of trouble, but am sure is me, The cardamon pods...once cooked, I could not see! So if you have a helpful hint on how to find my six, Will take a photo of this lovely mix! THANKS!
From: Mia in Germany
On Aug 3, 2009
This is a nice curry. I found it a little bit bland, which surprised me considering the amount of spices, but maybe it's because I prefer saltier dishes, and this is slightly sweet and powdery. Next time I make it I'll add some Bragg's aminos. Made for Unrated Asian Recipes Tag Game.
From: Karen Elizabeth
On Jul 30, 2009
Very nice curry, creamy with a rich flavour, and easy to prepare. I subbed shrimps for the chicken, adding them towards the end to poach in the sauce. I did use the cayenne pepper, but did not use the raisins. To add a little body, I added about 200 gr trimmed green beans. We enjoyed this very much, thank you! Made for Unrated Asian Recipes tag Game.
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