Chai Pani’s Malabar Chicken Curry

Chai Pani’s Malabar Chicken Curry

Gluten FreeDairy Free

Basic Information

  • Servings: 4
  • Ready in: 45 minutes
  • Preparation time: -
  • Cooking time: -
  • Rating: 82.92
  • Health score: 46.00
  • Weight Watcher points: 15.00

Summary

If you want to add more gluten free, dairy free, and whole 30 recipes to your repertoire, Chai Pani’s Malabar Chicken Curry might be a recipe you should try. This recipe makes 4 servings with 544 calories, 53g of protein, and 26g of fat each. For $3.75 per serving, this recipe covers 41% of your daily requirements of vitamins and minerals. Not a lot of people really liked this Indian dish. 1 person found this recipe to be scrumptious and satisfying. It works well as a main course. If you have ginger, fenugreek seeds, cilantro, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 81%. This score is super. Similar recipes include Chai Pani’s Malabar Chicken Curry, malabar spinach curry | mangalorean style malabar spinach curry, and Malabar Fish Curry.

Ingredients

  • chicken breast
    chicken breast2 pounds
  • chiles
    chiles3 small
  • chili powder
    chili powder1 teaspoon
  • cilantro
    cilantro0.5 cup
  • curry leaves
    curry leaves15
  • fenugreek seeds
    fenugreek seeds0.5 teaspoon
  • ginger
    ginger1 teaspoon
  • ground coriander
    ground coriander0.25 tsp
  • lime juice
    lime juice2 tablespoons
  • mustard seeds
    mustard seeds1 teaspoon
  • onion
    onion4 cups
  • salt
    salt0.5 teaspoon
  • tomatoes
    tomatoes3 cups
  • turmeric
    turmeric1 teaspoon
  • coconut milk
    coconut milk1 cup
  • vegetable oil
    vegetable oil0.5 cup
Instructions

Step 1

Pour cup oil in a large sauce pot over medium heat. When the oil is hot, add the mustard seeds, fenugreek seeds, curry leaves, and red chiles.Saut for 1-2 minutes, then add the ginger and onions. Reduce the heat to medium-low and allow the onions to brown until they are dark and soft enough the smash with a spatulaabout 25-30 minutes.

Step 2

Add the chili powder, coriander, turmeric, and cilantromix together.Raise the heat back to medium and add the tomatoes, salt, and lime juice. Simmer, stirring occasionally, until the tomatoes have disintegrated and the oil separates out15-20 minutes.

Step 3

Add cup of water and 1 cup coconut milk. Bring to a boil, then turn down the heat.In a separate skillet, heat 1 Tb. of oil over high.

Step 4

Add the chicken to the skillet and brown on all sides, leaving the centers pink2-4 minutes.

Step 5

Add the chicken to the curry and simmer 5-7 minutes until the chicken has cooked through.

Step 6

Serve over basmati rice.

Categories

Cuisines: Indian, Asian

Dish Types: lunch, main course, main dish, dinner

Diets: gluten free, dairy free, whole 30

Source Information

Source: foodista.com

License:

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