Fragrant Chicken Curry recipe
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- 2 tablespoons curry powder 1 teaspoon ground ginger ½ teaspoon ground cinnamon ¼ teaspoon ground cloves ¼ teaspoon cayenne pepper 2 tablespoons vegetable oil 1 large onion, halved and thinly sliced 3 garlic cloves, minced 1 rotisserie chicken, skinned and boned, meat pulled into large chunks 1 (13.5 ounce) can light coconut milk 1 (14.5 ounce) can diced tomatoes 1 (14.5 ounce) can chicken broth Cooked basmati rice chopped fresh cilantro mango chutney
Nutrition Info
- 564.3 caloriescarbohydrate: 58 gcholesterol: 83.1 mgfat: 22.2 gfiber: 3.2 gprotein: 32 gsaturatedFat: 6.2 gservingSize: -sodium: 630.8 mgsugar: 2.9 gtransFat: : -unsaturatedFat: : -
Directions Fragrant Chicken Curry
Directions
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Mix spices in small bowl. Heat oil in a Dutch oven or small soup kettle over medium-high heat, add onion and saute until golden, 8 to 10 minutes.
Add garlic, saute until fragrant, about 30 seconds. Add spices, toast until fragrant, 30 seconds to 1 minute. Add chicken, stir until completely coated with spices. Add coconut milk, tomatoes and broth. Bring to a simmer, cook uncovered until flavors blend and stew is thick, about 20 minutes.
Remove from heat, sprinkle with cilantro and serve over rice. Pass chutney separately.