Chandran's Chicken Curry:

Date Added: 7 Dec 2009
Listed in: Main Dish Cuisine

• 2 tablespoons oil


• 1 large onion, sliced thin, 5 1/4 ounces


• 2 teaspoons garlic, minced


• 2 teaspoons fresh ginger, grated


• 1 medium tomato, diced, 4 1/2 ounces


• 1/2 cup water


• 2 pounds boneless chicken thighs, cut in 1" cubes


• 1/2 cup coconut milk


• 2 tablespoons fresh cilantro, chopped

• 4 teaspoons ground coriander


• 1 teaspoon cumin


• 1/8 teaspoon turmeric


• 1/8-1/4 teaspoon cayenne


• 1/8 teaspoon pepper


• 1/8 teaspoon cinnamon


• 1/8 teaspoon cloves


• 1 teaspoon salt


• 1/4 teaspoon xanthan gum

Preparation Time 20 min | Cooking Time 60 min:
4 servings | 263 Calories | 16g Protein | 7g Carbohydrates | 19g Fat

This has an interesting, exotic flavor and is delicious when served a'top Bok Choy With Broccoli

• Combine the spice mixture in a small bowl; set aside.


• Have all of the remaining ingredients chopped, measured and ready to add when needed.


• Heat the oil in a Dutch oven or wok.


• Cook the onion over medium heat until browned around the edges, about 7 minutes.


• Add the garlic and ginger; cook 1 minute. Add the spice mixture. Cook and stir 1 minute.


• Add the tomato and water. Cook over medium-low heat, stirring constantly, until the tomato has softened, about 2 minutes.


• Add the chicken and simmer, uncovered, 15 minutes, stirring occasionally.


• Add the coconut milk and simmer 15 minutes or until the sauce thickens and the chicken is done.


• Stir in the cilantro. Serve over chopped iceberg lettuce or other vegetables, such as Bok Choy With Broccoli if so desired.

This recipe currently has 0 comments. Add your own comment in the right hand menu.

	The Journey is an online support group for WLS patients and those seeking information about weight loss surgery. Whether you are pre- or post-op, Join Our WLS Support Community today. We will be happy to welcome you into our growing Community!