"My friend's father, who is from India, showed me how to make this! It's delicious! Serve with hot cooked rice and veggies if desired; make sure that you do NOT eat the cloves, the flavor is too strong!"
Rinse chicken and pat dry; season with salt and pepper to taste. Heat oil in a large skillet over medium high heat, then saute chicken until browned. Remove chicken from skillet and set aside.
Saute onions in skillet until translucent; add ginger and garlic and saute until fragrant, then stir in curry powder.
Return chicken to skillet and add tomato sauce, coconut milk, cloves, cardamom and cinnamon stick. Season with salt to taste and stir all together.
Reduce heat to low and simmer until chicken is tender and cooked through (no longer pink inside), about 20 to 25 minutes.
Servings Per Recipe: 6
Amount Per Serving
Calories: 305
Total Fat: 15.3g
** Cholesterol: 81mg
Sodium: 443mg
Total Carbohydrates: 9.8g
Dietary Fiber: 2.8g
Protein: 33g
** Nutrient information is not available for all ingredients.
You have accessed a third party content (a web site or service) that is not
owned or controlled by Albertsons Inc. While we believe these resources are
reliable, we are not responsible for and do not guarantee the information, or
content provided by the third party. When you visit the third party web site or
use the third party service, you will no longer be protected by Albertsons
privacy policy. You should consult the privacy and security disclosures on the
third party site or provided with the third party service.