Day: August 21, 2018

Ingredients:

🍗🍗 400g chicken leg, boneless, skin removed

• 2 onions, quartered

• 1⁄2 tsp chilli powder

• 1⁄2 tsp turmeric powder

• 1 tsp curry powder

• 1 tsp ginger

• 2 cloves garlic, crushed

• 1 green capsicum, sliced

• 1 red capsicum, sliced

• 1⁄4 tsp salt

• 1⁄4 tsp pepper

• 1 tbsp sunflower oil

• 480g low-fat evaporated milk / coconut milk (pressed from shredded coconut 🥥 at least 1 whole coconut)

• 4-5 curry leaves

Method:

• Rub the chicken leg with salt.

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

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

• Add chicken and fry on all sides until golden.

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

• Serve hot with brown rice or whole meal bread

Source 👇🏻

https://www.healthhub.sg/sites/assets/Assets/Programs/shophealthy_recipes/2018/pdfs/Poultry/Curry-Chicken.pdf