11
1 large onion
3 garlic cloves, peeled
4 skinless, boneless chicken breasts
1 tbsp vegetable oil
3 whole cloves
1 tbsp finely grated fresh ginger
2 tsp cumin
1 to 2 tsp chili powder
1 tsp salt
3/4 tsp turmeric
1/2 tsp cardamom
1/2 tsp mustard powder
400-mL can unsweetened regular coconut milk
1/2 cup water
1 cup coarsely chopped fresh coriander
2 to 3 tsp freshly squeezed lemon juice
Coarsely chop onion. Finely mince garlic. Cut chicken into 1-inch (2.5-cm) cubes. Heat oil in a large wide saucepan set over medium-low heat. Add whole cloves to pan and stir-fry until fragrant, about 1 minute. Add onion and garlic. Stir often until onion softens, about 5 minutes. Increase heat to medium-high. Add chicken. Stir-fry until golden-tinged, from 4 to 5 minutes. Then stir in ginger, cumin, 1 teaspoon (5 mL) chili powder, salt, turmeric, cardamom and mustard powder. Stir in coconut milk and water. Taste, and for more kick, stir in remaining teaspoon (5 mL) chili powder. Cover and reduce heat to medium-low. Simmer, stirring often, until chicken is cooked, 25 to 30 minutes. Remove from heat. Stir in coriander and 2 teaspoons (10 mL) lemon juice. Taste. Add remaining teaspoon (5 mL) lemon juice, if needed. Serve immediately. Great with warm nan bread and dahl, a lentil dish, or rice and a chutney. Curry will keep well, covered and refrigerated, up to 2 days.
Calories 396, Protein 33.4g, Carbohydrates 8.7g, Fat 26.4g, Fibre 1.1g, Sodium 672mg.
My Indian dinners aren't complete without a curry. This thick coconut sauce is the real deal--wonderfully rich and creamy with a depth of flavour that comes from a mix of savoury spices, not a harsh curry powder.