Indian

Bombay chicken curry with coriander and coconut milk is for Dinner.

Bombay chicken curry with coriander and coconut milk takes 20 minutes to prepare.

Bombay chicken curry with coriander and coconut milk takes 35 minutes to cook.

Bombay chicken curry with coriander and coconut milk makes 8 servings.

The ingredients for Bombay chicken curry with coriander and coconut milk are:

FOR THE SPICE POWDER
2 Tbs coriander seeds
12 blk. peppercorns
2 whole dried red chiles
1/4 tsp turmeric
1/2 inch cinnamon stick
6 whole cloves
6 green cardamom pods
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1 lg.onion quartered
6 garlic cloves
2 inch pc. fresh ginger
3 tbs canola oil
1 fresh hot green chile sliced
12 fresh or frosen curry leaves
8 chicken thigh skin removed
3/4 cup coconut milk light
1/2 - 1 cup water
chopped cilantro

Here is how you make Bombay chicken curry with coriander and coconut milk:

serves 8combine all ingredienses for the spicepowder in a spie grinder. grind to a powder set aside,Combine onion garlic and ginger in blender and puree, set aside.Heat oil in large casserole add onion mixture and cook until browned add some water if onion sticks, add the green chile and curry leaves cook and stir for 2 min.add the spicepowder and stir 2 more min. add water as needed.Add the chicken pieces and brown themstir constantly ,add coconut milk and the rest of the water lower the heat and cook for 30 min. Add the cilantro leaves andsimmer uncovered for 5 min. serve w/ rice.Number of Servings: 8Recipe submitted by SparkPeople user INGMARIE.

The nutritional information for Bombay chicken curry with coriander and coconut milk is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 326.0

• Total Fat: 26.1 g
• Cholesterol: 0.0 mg
• Sodium: 127.4 mg
• Total Carbs: 5.9 g
• Dietary Fiber: 1.2 g
• Protein: 17.7 g

Bombay chicken curry with coriander and coconut milk is Indian cuisine.