Green Chicken Curry (Indian Chicken Recipes)

Ingredients

Servings: 6-8

2 tbsp root ginger, finely chopped

1/2 tbsp fresh chilli, finely chopped

6-8 cloves garlic, finely chopped

1 large onion, chopped

2 tsp olive oil

1 cup coconut cream

375g canned evaporated skim milk

2 tbsp tomato paste

1 kg chicken fillets, sliced thinly

1 bunch fresh basil, chopped

Calories 373

Fat Moderate

Carbohydrate 16g

Fiber Negligible

Blend ginger, chilli, garlic and onion to a smooth paste in a food processor or blender.
Heat oil in a large heavy-based saucepan, add ginger mixture then cook over a low heat for 10 minutes, do not brown. Stir continuously.
Pour in coconut cream, evaporated milk and tomato paste. Bring to the boil then reduce heat to a gentle simmer. The curry flavour is improved if sauce is made the day before serving.
Add chicken and continue to cook over a low heat uncovered for 1 hour.
Stir in basil just before serving.
Serve hot with rice and yoghurt, chopped cucumber, banana and coconut, and pappadums.

Discover various cooking tips, health and nutrition facts.

This authentic Indian chicken recipes is a must try and is specially designed for diabetics.

Cooking tips: Pappadums can be microwaved on high setting (2 minutes for 3 large pappadums).

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