Ingredients
-
2 tablespoons olive oil
-
1 (2 inch) piece cinnamon stick
-
1 whole cardamom pod
-
½ star anise pod
-
3 whole cloves
-
2 teaspoons chopped fresh curry leaves
-
1 tablespoon chopped shallots
-
4 cloves garlic, chopped
-
1 slice fresh ginger root, chopped
-
4 tablespoons curry paste
-
½ cup thick coconut milk
-
2 cups water
-
3 pounds skinless, boneless chicken breast halves - cut into 2 inch pieces
-
2 tablespoons tamarind juice
-
salt to taste
Directions
-
Heat oil in a large, deep skillet over medium heat. 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.
-
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.
Nutrition Facts (per serving)
| 491 | Calories |
| 20g | Fat |
| 8g | Carbs |
| 67g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 491 | |
| % Daily Value * | |
| Total Fat 20g | 25% |
| Saturated Fat 8g | 41% |
| Cholesterol 176mg | 59% |
| Sodium 439mg | 19% |
| Total Carbohydrate 8g | 3% |
| Dietary Fiber 1g | 4% |
| Total Sugars 1g | |
| Protein 67g | 134% |
| Vitamin C 2mg | 2% |
| Calcium 59mg | 5% |
| Iron 3mg | 18% |
| Potassium 528mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
