Coat chicken with spices, except red pepper flakes
Fry chicken on medium high in 4 tablespoons ghee for about 3 minutes per side, until you can see browning on both sides
Remove chicken to a bowl
Add onion. Fry for 5 minutes or until light browning on edges
Add garlic and onion, and fry for another minute
Add tomato paste, and fry for another five minutes, stirring regularly
Add tomatoes, cook for five minutes
Add coconut milk and red pepper flakes
Cut chicken into bite size pieces. Add chicken and juices into pan. Simmer on medium low for 20m.
Test for salt and spicy heat. Adjust according to your tastes.
Mild: no additional spice
Medium: +1 tablespoon Indian chili powder
Hot: +1.5 Tablespoon Indian chili powder
Garnish with lime and cilantro
Serve with basmati rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (482g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 466 (75%)|
|Amt Per Serving||% DV|
|Total Fat 51.7g||69 %|
|Saturated Fat 31.3g||156 %|
|Monounsaturated Fat 11g|
|Polyunsanturated Fat 5.6g|
|Cholesterol 115mg||35 %|
|Sodium 750.7mg||26 %|
|Potassium 892.6mg||23 %|
|Total Carbohydrate 11.8g||3 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 9.5g|
|Protein 33g||47 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 625
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