Ingredients
6
6 servings
- •8 bone-in chicken breast halves, skinless
- •salt and pepper to taste
- •1 tablespoon olive oil
- •2 onions, peeled and quartered
- •1 teaspoon finely chopped fresh ginger root
- •1 teaspoon crushed garlic
- •1 tablespoon hot (Madras) curry powder
- •1 (15 ounce) can tomato sauce
- •1 (10 ounce) can coconut milk
- •4 whole cloves
- •4 pods cardamom
- •1 cinnamon stick
- •salt to taste
Instructions
- Rinse chicken and pat dry; season with salt and pepper to taste. Heat oil in a large skillet over medium high heat, then saute chicken until browned. Remove chicken from skillet and set aside.
- Saute onions in skillet until translucent; add ginger and garlic and saute until fragrant, then stir in curry powder.
- Return chicken to skillet and add tomato sauce, coconut milk, cloves, cardamom and cinnamon stick. Season with salt to taste and stir all together.
- Reduce heat to low and simmer until chicken is tender and cooked through (no longer pink inside), about 20 to 25 minutes.
Nutritional Facts
Per 6 servings
- Calories: 305
- Carbohydrate: 10g
- Fat: 15g
- Fiber: 3g
- Protein: 33g
- Sugar: 5g
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