Ingredients for Coconut Chicken Curry With Yogurt
- 2 tablespoons butter
- Yellow Onions
- Garlic Cloves
- Ground Ginger
- Whole Cloves
- Whole Cardamom Pods
- Cinnamon Sticks
- Ground Coriander
- Ground Cumin
- Ground Cayenne Pepper
- Salt
- Skinless Chicken Thighs
- Nonfat Yogurt
- 1 teaspoon turmeric powder
- 1 (13.5 ounce) can full-fat coconut milk
- Raisins
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How to Make Coconut Chicken Curry With Yogurt
- Melt 2 tablespoons of butter in a heavy-bottomed pan or Dutch oven over medium heat. Add 1 large chopped onion and 2 minced cloves of garlic. Sauté until softened and lightly browned, about 5-7 minutes.
- Stir in 1 teaspoon ground coriander, 1 teaspoon ground cumin, 1/2 teaspoon cayenne pepper (or 2 1/2 teaspoons curry powder), 2 cinnamon sticks, and 4 cardamom pods. Fry for 2-3 minutes, stirring constantly, until fragrant.
- Add 1.5 lbs of boneless, skinless chicken breasts, cut into 1-inch pieces. Brown the chicken on all sides, about 5-7 minutes.
- In a separate bowl, whisk together 1 cup of plain yogurt, 1 teaspoon of turmeric powder, and 1 (13.5 ounce) can of full-fat coconut milk. Pour the mixture over the chicken.
- Bring the curry to a gentle simmer, then cover with a tight-fitting lid. Reduce heat to low and simmer for 35-45 minutes, or until the chicken is cooked through and tender.
- Remove the cinnamon sticks and cardamom pods before serving.
- Serve the Coconut Chicken Curry hot over cooked rice.
- Garnish with fresh cilantro or chopped green onions (optional).
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
41g
Fat
75g
Carbs
5g
