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Chicken with Coconut Milk Curry

4 servings

2 tablespoons vegetable oil
1 1/2 teaspoons whole black peppercorns
3 pieces cinnamon stick - (1 1/2" ea)
10 whole cloves
8 whole cardamom pods
3 dried red chilies
1 tablespoon grated fresh ginger
8 chicken thighs - skinned
1 can coconut milk - (14 oz)
Salt - to taste

Preparation Method:
Over high heat in a medium-sized heavy pot, heat the oil. Add the peppercorns, cinnamon, cloves, cardamom and red chilies. Stir until the cardamom darkens slightly. Add the ginger, give a few stirs and add the chicken and coconut milk.
Salt very lightly. Add enough water to just cover the chicken pieces. Bring to a boil, turn down to a simmer and cook uncovered for 40 minutes. The sauce will have thickened slightly. Season to taste. Try it with a squeeze of lime.
Comments: This is really easy and really good. If you want to make a "meal in a pot", add some fresh green beans when the chicken is cooked and cook for 5 minutes or so until the beans are just tender. Adding a squeeze of lime is great.
Total Calories: 2260
Fat: 137 grams
Carbs: 13 grams
Fiber: 0 grams
Protein: 244 grams

Per Serving (excluding unknown items): 516 Calories
39g Fat (65.9% calories from fat)
34g Protein
12g Carbohydrate
6g Dietary Fiber
158mg Cholesterol
184mg Sodium. Exchanges: 1/2 Grain(Starch)
4 1/2 Lean Meat
5 Fat.

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