Chicken Curry with Coconut Milk and Greek Yogurt

Receitas Da Felicidade!
Reviews(1)
Michelle S.: "The chicken in this 4 star recipe was very juicy …" Read More
Chicken Curry with Coconut Milk and Greek Yogurt Recipe
21
520
60

Description

Sunday dinner is fast approaching and you want to impress the guests. This decadent and savory Chicken Curry with Coconut Milk and Greek Yogurt recipe will have the home smelling amazing as they walk in. It takes 60 minutes to prepare this aromatic dish. Ingredients include peanut oil, chicken breasts, onions or shallots, garlic cloves, fresh ginger, wheat flour, curry, saffron, cumin, pepper, tomatoes, red pepper, coconut milk, Greek yogurt, chicken stock, spinach leaves, basil leaves, salt, black pepper, and cooked rice.

Ingredients

  • 2 tablespoons peanut oil
  • boneless chicken (cut into cubes)
  • 2 onions (or shallots, chopped coarsely)
  • 4 garlic cloves (crushed)
  • 1 tablespoon fresh ginger (grated)
  • 1 tablespoon wheat flour
  • 2 tablespoons curry
  • 1 tablespoon saffron
  • 1 tablespoon cumin (powdered)
  • 1 teaspoon pepper (powdered)
  • 200 grams tomatoes (chopped)
  • 1 red pepper
  • 400 grams coconut milk
  • 1 greek yogurt
  • chicken stock (to taste)
  • 200 grams spinach leaves (no stems)
  • basil leaves
  • 1 greek yogurt
  • salt
  • ground black pepper
  • cooked rice

Directions

  1. Heat a large frying pan with 1 tbsp. peanut oil, and add the chicken.
  2. Saute the chicken quickly, until golden brown on all sides.
  3. Remove from heat, and drain on paper towels.
  4. Pour the remaining oil in the same frying pan, and add the onion, garlic, and ginger. Cook for a few minutes until soft and golden.
  5. Add flour, curry, saffron, cumin, and pepper. Cook for another few minutes, until spices release their aroma.
  6. Add the tomatoes, red pepper, coconut milk, and sauted chicken. Stir well.
  7. Bring to a boil, and then reduce the heat, and simmer for 20 more minutes, stirring occasionally.
  8. If the broth gets too thick, add some chicken stock.
  9. Finally, add the spinach and basil leaves.
  10. Cook for few minutes, and then add the yogurt. Season with salt and ground black pepper, to taste.
  11. Serve with cooked rice.
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NutritionView more

520Calories
Sodium24%DV580mg
Fat57%DV37g
Protein29%DV15g
Carbs12%DV36g
Fiber28%DV7g

PER SERVING *

Calories520Calories from Fat330
% DAILY VALUE*
Total Fat37g57%
Saturated Fat25g125%
Trans Fat
Cholesterol20mg7%
Sodium580mg24%
Potassium1310mg37%
Protein15g29%
Calories from Fat330
% DAILY VALUE*
Total Carbohydrate36g12%
Dietary Fiber7g28%
Sugars18g36%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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