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Green Chicken Curry (Indian Chicken Recipes)



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


Nutrition Facts


Calories 373

Fat Moderate

Carbohydrate 16g

Fiber Negligible

Cooking Methods

  1. Blend ginger, chilli, garlic and onion to a smooth paste in a food processor or blender.

  2. 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.

  3. 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.

  4. Add chicken and continue to cook over a low heat uncovered for 1 hour.

  5. Stir in basil just before serving.

  6. Serve hot with rice and yoghurt, chopped cucumber, banana and coconut, and pappadums.


Fun Facts / Cooking Tips

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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