Curry Chicken

A healthier way to prepare curry chicken.

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      <em>By Health Promotion Board</em>​</p><p>Serves&#58;
      <strong>4</strong></p><p>Prep time&#58;
      <strong>10 mins</strong></p><p>Cook time&#58;
      <strong>25 mins</strong></p><h2 id="ingredients">Ingredients</h2><ul><li>400g chicken leg, boneless, skin removed

</li><li>2 onions, quartered

</li><li>½ tsp chilli powder

</li><li>½ tsp turmeric powder

</li><li>1 tsp curry powder

</li><li>1 tsp ginger

</li><li>2 cloves garlic, crushed

</li><li>1 green capsicum, sliced

</li><li>1 red capsicum, sliced

</li><li>¼ tsp salt

</li><li>¼ tsp pepper

</li><li>1 tbsp sunflower oil

</li><li>480g low-fat evaporated milk

</li><li>4–5 curry leaves

</li></ul><h2 id="method">Method</h2><ol><li>Rub the chicken leg with salt.

</li><li>Heat oil in a non-stick wok, stir-fry the onions for 1 minute.

</li><li>Add chilli powder, turmeric powder, curry powder, curry leaves, ginger and garlic. Cook gently for 1–2 minutes.

</li><li>Add chicken and fry on all sides until golden.

</li><li>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.

</li><li>Serve hot with brown rice or wholemeal bread.

</li></ol><h2 id="nutritioninformationperserving">Nutrition Information (Per Serving)</h2><p>Energy&#58; 364kcal</p><p>Protein&#58; 39g</p><p>Total fat&#58; 12.8g</p><p>Carbohydrates&#58; 22.2g</p><p>Dietary fibre&#58; 2g</p><p>Copyright © 2016
      <a href="http&#58;//www.healthhub.sg/" title="HealthHub">HealthHub.sg</a>. All rights reserved.</p> ​
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Tuesday, December 21, 2021

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Curry Chicken

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