INDIAN GREEN CURRY

Indian Green Curry image

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.

Provided by tash

Categories World Cuisine Recipes Asian Indian

Time 55m

Yield 4

Number Of Ingredients 15

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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

Steps:

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.
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.

Nutrition Facts : Calories 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, Sodium 77.3 mg, Sugar 4.3 g