Green Chicken Curry

Green Chicken Curry

The green colour of this curry is due to cilantro, whose somewhat lemony and pungent flavour can be a bit of a surprise the first time round. In case you are new to cilantro, start with a smaller quantity, and add more coconut milk to balance it.

6 servings
Preparation 15 min
Cooking 25 min

280 calories per serving 


Ingredients

4 cloves garlic, chopped    
3/4 cup fresh cilantro, coarsely chopped   26 g
5 g gingerroot, chopped    
1/2 jalapeño pepper, fresh, chopped   16 g
1 onions, chopped   200 g
3 tbsp lemon, freshly squeezed   1 lemon
1 pinch cayenne pepper   0.1 g
1/2 tsp curry powder   2 g
1/2 tsp ground cumin   1 g
1/2 tsp coriander seeds, ground   0.4 g
1 pinch salt [optional]   0.1 g
2 chicken breasts, boneless, skinless, cut into bitesize pieces   600 g
2 tbsp canola oil   30 mL
3/4 cup unsweetened coconut milk   190 mL
3/4 cup chicken broth   190 mL
1 tbsp sugar   12 g
1/2 tsp ground cinnamon   2 g
4 tsp raisins   14 g
1 bananas, small, cut into thick rounds   150 g
4 slices canned pineapple, cut into pieces   150 g
2 tbsp fresh mint, finely chopped   6 g
  ground pepper to taste    

Before you start

A blender or food processor will be very useful to prepare the sauce.

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Method

  1. Purée the garlic, cilantro, ginger, jalapeño pepper, onion, lemon juice, cayenne, curry powder, cumin, ground coriander, and a bit of salt in a blender or food processor.
  2. Toss together the chicken pieces with about 1 or 2 tablespoons of the spice mixture then set aside.
  3. Heat the oil in a sauté pan to medium heat. Add the remaining spice mixture and cook, with stirring, about 10 min, or until the paste is lightly browned.
  4. Stir in the coconut milk, broth, sugar, and cinnamon. Bring to a boil, then reduce the heat, cover and simmer 10 min.
  5. Add the chicken pieces to the sauce and cook 3-4 min, with stirring, or until the chicken becomes opaque.
  6. Add the fruits to the sauce and cook an additional 2 min. Stir in the mint, adjust the seasoning, then serve in the warmed dishes.

Nutrition Facts Table

Nutrition Facts

per 1 serving (230g)

Amount

% DV*

* DV = Daily Value

Calories

280

Fat

13 g

20 %

Saturated 7 g
+ Trans 0.1 g

38 %

Cholesterol

55 mg

Sodium

130 mg

5 %

Carbohydrate

19 g

6 %

Fibre

2 g

8 %

Sugars

12 g

Protein

24 g

Vitamin A

4 %

Vitamin C

20 %

Calcium

4 %

Iron

15 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: serving
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 1 serving

More info

Claims

Low :
Sodium
Source of :
Copper, Folacin, Iron, Pantothenic Acid, Selenium, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin C, Vitamin E, Zinc
Good source of :
Magnesium, Phosphorus, Potassium, Vitamin K
Excellent source of :
Manganese, Niacin, Vitamin B6

More info


This recipe is in the following categories: Fruits | Poultry | Main courses/Entrées | Diabetes-friendly | Halal | Kosher | Low Sodium | Asian

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