Ingredients
Scale
- 3–4 boneless skinless chicken breasts (about 600g)
- 4 cloves fresh garlic, minced
- 1 inch fresh ginger, grated
- 2 tbsp curry powder
- 1 cup tomato puree
- 1 cup coconut milk
- 1 cup low-sodium vegetable broth
- 1 tsp honey
- 1 tsp agar-agar
Instructions
- 1. Marinate the chicken: In a bowl, combine diced chicken, garlic, ginger, curry powder, and a pinch of salt. Let marinate for at least 30 minutes.
- 2. Sauté aromatics: Heat oil in a skillet over medium heat. Add minced garlic and ginger; sauté until fragrant (about 1 minute).
- 3. Cook chicken: Add marinated chicken to the skillet; cook until browned on all sides (about 5 minutes).
- 4. Add liquids: Stir in tomato puree and coconut milk; bring to a gentle simmer. Add vegetable broth and simmer for about 10 minutes.
- 5. Thicken sauce: Whisk in agar-agar according to package instructions, stirring continuously until thickened (about 5 minutes).
- 6. Final touches: Taste and adjust seasoning with honey or salt if needed. Serve hot with naan or rice.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 150g
- Calories: 380
- Sugar: 7g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Keywords: - For added flavor, marinate the chicken overnight. - Customize spices according to preference; add chili powder for heat. - Toss in vegetables like spinach or peas for extra nutrition.