Curry chicken in a silver pot

By Health Promotion Board

Serves: 4

Prep time: 10 mins

Cook time: 25 mins

Ingredients

  • 400g chicken leg, boneless, skin removed

  • 2 onions, quartered

  • ½ tsp chilli powder

  • ½ tsp turmeric powder

  • 1 tsp curry powder

  • 1 tsp ginger

  • 2 cloves garlic, crushed

  • 1 green capsicum, sliced

  • 1 red capsicum, sliced

  • ¼ tsp salt

  • ¼ tsp pepper

  • 1 tbsp sunflower oil

  • 480g low-fat evaporated milk

  • 4–5 curry leaves

Method

  1. Rub the chicken leg with salt.

  2. Heat oil in a non-stick wok, stir-fry the onions for 1 minute.

  3. Add chilli powder, turmeric powder, curry powder, curry leaves, ginger and garlic. Cook gently for 1–2 minutes.

  4. Add chicken and fry on all sides until golden.

  5. Add the evaporated milk and capsicums and bring to a boil. Then lower heat to simmer covered for 15–20 minutes or until chicken is cooked.

  6. Serve hot with brown rice or wholemeal bread.

Nutrition Information (Per Serving)

Energy: 364kcal

Protein: 39g

Total fat: 12.8g

Carbohydrates: 22.2g

Dietary fibre: 2g

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