Chicken Curry V

Name: Chicken Curry V
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 1 whole cardamom pod; 1 stick (2 inch) piece cinnamon; 118 milliliters thick coconut milk; 2 teaspoons chopped fresh curry leaves; 4 Tbsps curry paste; 1 slice fresh ginger root, chopped; 4 cloves garlic, chopped; 2 Tbsps olive oil; 4 servings salt to taste; 1 Tbsp chopped shallots; 1 kilograms skinless, boneless chicken breast halves - cut into 2 inch pieces; 1 star anise pod; 2 Tbsps tamarind juice; 473 milliliters water

Chicken Curry V might be just the main course you are searching for. This recipe covers 41% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 74g of protein, 23g of fat, and a total of 559 calories. This recipe serves 4. Head to the store and pick up ginger root, water, coconut milk, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is a rather expensive recipe for fans of Indian food. It is a good option if you're following a gluten free, dairy free, and whole 30 diet.

Instructions

Heat oil in a large, deep skillet over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Saute the cinnamon, cardamom, anise, cloves and curry leaves for 2 to 3 minutes, then stir in shallots, garlic and ginger and saute until fragrant. Stir in curry paste and cook for 5 minutes, stirring constantly.

Ingredients you will need

Curry Leaves

Curry Paste

Cardamom

Cinnamon

Shallot

Clove

Garlic

Ginger

Anise

Pour in the coconut milk and water and let simmer for 3 to 4 minutes; add chicken, tamarind juice and salt and simmer, stirring occasionally, for 20 minutes.

Ingredients you will need

Tamarind Juice

Coconut Milk

Whole Chicken

Water

Salt

Equipment

Frying Pan

Ingredients

Servings:

whole cardamom pod 1stick

(2 inch) piece cinnamon 118milliliters

thick coconut milk 2teaspoons

chopped fresh curry leaves 4Tbsps

curry paste 1slice

fresh ginger root, chopped 4cloves

garlic, chopped 2Tbsps

olive oil 4servings

salt to taste 1Tbsp

chopped shallots 1kilograms

skinless, boneless chicken breast halves - cut into 2 inch pieces 1

star anise pod 2Tbsps

tamarind juice 473milliliters

water

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try LangeTwins Prince Vineyard Chenin Blanc. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 21 dollars per bottle.