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Bombay
Chicken Thighs
2 tablespoons vegetable
oil
1 piece ginger (1-inch), peeled, finely chopped
2 cloves garlic, finely chopped
1 fresh hot red chili, seeded, chopped
1 1/2 lb skinless boneless chicken thighs, cut into pieces
1 onion, coarsely chopped
2 teaspoons curry paste
1 can (14 oz/ 395 g) chopped tomatoes
1 teaspoon ground coriander
grated rind of 1/2 lemon
juice of 1/2 lemon
2 bay leaves
freshly ground pepper
2/3 cup unsweetened coconut milk
cilantro or lemon leaves, to garnish
Heat a wok until hot. Add oil and swirl to coat wok. Add ginger, garlic
and chili and stir-fry 1 minute or until very fragrant. Add chicken pieces
and stir-fry 3 or 4 minutes or until chicken begins to color. Stir in
onion and curry paste and stir to coat. Add tomatoes and their juice,
coriander, lemon rind, lemon juice, bay leaves and pepper. Bring to a
simmer and cook 3 or 4 minutes or until sauce is slightly thickened.
Stir in coconut milk and reduce heat. Simmer 5 to 6 minutes or until sauce
is thickened and chicken pieces are tender.
Remove bay leaves and garnish with cilantro or lemon leaves. Serve with
steamed Basmati rice.
Makes 4 servings.
Nutrition
Calories: 306.61
Protein: 21.32 g
Carbohydrates: 16.05 g
Sodium: 308.88 mg
Saturated Fat: 11.30 g
Fiber: 3.56 g
Vitamin A: 1276.58 IU
Thiamine: 0.04 mg
Riboflavin: 0.06 mg
Niacin: 1.66 mg
Vitamin B6: 0.10 mg
Vitamin B12: 0.06 mcg
Calcium: 26.78 mg
Iron: 5.06 mg
Magnesium: 29.46 mg
Potassium: 247.95 mg
Zinc: 1.55 mg
Fat: 18.76 g
Cholesterol: 88 mg
Vitamin C: 52.88 mg
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