A variation on a Thai green curry, this is a spicy dish that my boyfriend said 'tastes as good as a take-away.' Best served with rice, naan, and mango chutney.
Provided by tash
Categories World Cuisine Recipes Asian Indian
Time 55m
Yield 4
Number Of Ingredients 15
Steps:
- Melt butter over medium heat in a large wok; pour in olive oil. Add chile peppers, garlic, peppercorns, cardamom pods, cinnamon, turmeric, and cumin. Add chicken; stir-fry in the mixture until fully covered and starting to brown, about 5 minutes. Add potato, pepper, and onion; continue to stir-fry for 5 minutes more.
- Stir coconut milk into the chicken mixture. Reduce heat to low and let simmer, stirring occasionally, until sauce has thickened, about 30 minutes. Remove from heat; stir in yogurt.
Nutrition Facts : Calories 393.9 calories, Carbohydrate 21.3 g, Cholesterol 42.7 mg, Fat 28.5 g, Fiber 4.5 g, Protein 17.6 g, SaturatedFat 21.3 g, Sodium 77.3 mg, Sugar 4.3 g
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