Indian Green Curry recipe

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Ingredients

1 tablespoon butter
2 teaspoons olive oil
2 green chile peppers, finely sliced, or to taste
1 clove garlic, finely sliced
1 teaspoon whole black peppercorns
2 cardamom pods
1 teaspoon ground cinnamon
1 teaspoon ground turmeric
1 teaspoon ground cumin
2 medium skinless, boneless chicken breasts, diced
1 medium potato, diced
1 large green bell pepper, diced
1 red onion, diced
1 (14 ounce) can coconut milk
2 tablespoons plain yogurt

Nutrition Info

393.9 calories
carbohydrate: 21.3 g
cholesterol: 42.7 mg
fat: 28.5 g
fiber: 4.5 g
protein: 17.6 g
saturatedFat: 21.3 g
servingSize: -
sodium: 77.3 mg
sugar: 4.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt butter over medium heat in a large wok, pour in olive oil. Add chile peppers, garlic, peppercorns, cardamom pods, cinnamon, turmeric, and cumin. Add chicken, stir-fry in the mixture until fully covered and starting to brown, about 5 minutes. Add potato, pepper, and onion, continue to stir-fry for 5 minutes more.

  2. Stir coconut milk into the chicken mixture. Reduce heat to low and let simmer, stirring occasionally, until sauce has thickened, about 30 minutes. Remove from heat, stir in yogurt.

Recipe Yield

4 servings

Recipe Note

A variation on a Thai green curry, this is a spicy dish that my boyfriend said 'tastes as good as a take-away.' Best served with rice, naan, and mango chutney.

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