Servings: 4

Weight Watcher Smart Points: 21

Preparation Time: 25 Minutes

Cooking Time: 35 Minutes

Ready In: 60 Minutes

Ingredients

  • 1/2 (14 ounce) can coconut milk
  • 1 (2 inch) cinnamon stick, broken in half
  • 2 tablespoons coconut oil
  • 12 curry leaves
  • 1/4 cup Madras curry powder
  • 3 tablespoons roasted Madras curry powder
  • 1 teaspoon fresh ginger root, crushed
  • 3 cloves garlic, minced
  • 8 green cardamom pods
  • 4 green chile peppers, halved lengthwise
  • 1 teaspoon ground black pepper
  • 1 red onion, sliced
  • 1 tablespoon salt, or to taste
  • 3 (6 ounce) boneless skinless chicken breasts
  • 1 teaspoon tamarind juice (optional)
  • 1 1/2 tablespoons tomato paste
  • 1/2 cup water
  • 2 tablespoons white vinegar

Instructions

  1. Cut the chicken into bite-sized pieces
  2. Combine the vinegar, tamarind juice, 1/4 cup curry powder, salt, and pepper in a bowl
  3. Add chicken and toss to coat
  4. Heat the coconut oil in a wok or frying pan over medium heat
  5. Cook the sliced onion, green chiles, cardamom pods, cloves, curry leaves, ginger, and cinnamon stick until the onion has softened and turned translucent, about 5 minutes
  6. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more
  7. Stir in the garlic and cook for an additional minute
  8. Add the chicken mixture, water, and tomato paste
  9. Stir and simmer until the chicken is cooked through, about 10 minutes
  10. Add the roasted curry powder and stir until evenly dispersed
  11. Gradually stir in the coconut milk and simmer for 2-3 more minutes
  12. (Do not overheat or the coconut milk may curdle.) Kitchen-Friendly View

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