South Indian Coconut Milk Chicken and Potato Curry
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Ingredients
- 600 g chicken thigh fillets, diced
- 400 ml coconut milk
- 300 g potatoes, peeled and diced
- 1 onion, finely sliced
- 10 g fresh ginger
- 3 garlic cloves
- 10 curry leaves
- 2 tbsp coconut oil
- 1 tsp ground turmeric
Nutrition (per serving)
- Calories
- 519 kcal
- Protein
- 33.8 g
- Carbohydrate
- 18.7 g
- of which sugars
- 4.8 g
- Fat
- 33.6 g
- of which saturates
- 24.9 g
- Fibre
- 3.5 g
- Salt
- 0.37 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the coconut oil in a large pan, add the sliced onion and fry for 7 minutes until softened.
- 2
Add the garlic, ginger and curry leaves, and fry for 2 minutes.
- 3
Add the diced chicken and ground turmeric, and cook for 6-8 minutes, stirring, until sealed and no pink remains.
- 4
Add the potatoes and coconut milk, cover and simmer for 20 minutes until the chicken and potatoes are tender.
- 5
Uncover and simmer for 5 minutes more to thicken slightly.
- 6
Serve hot with rice.
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