Madurai Chicken Curry - Kuzhambu South Indian Coconut Pepper Curry
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Vegan Richa · by Vegan Richa★ 5.0 (8)

Madurai Chicken Curry - Kuzhambu South Indian Coconut Pepper Curry

NUTRITION · PER SERVING45M COOK
CAL 11%·PRO 38%
CARBS 16G29% OF CAL
5G FIBER7G OTHER4G TOTAL SUGAR
FAT 11G45% OF CAL
2G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A South Indian coconut-pepper curry with tofu, enriched with fennel and warming spices. Rich and spicy with customizable heat, served with rice or flatbread.

mainindiancurrytofudairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1 tablespoon ground coriander
  • 2 teaspoons Kashmiri chili powder (or use paprika)
  • 1/4 teaspoon crushed fennel seeds
  • 2 teaspoons shredded coconut
  • 14 ounces firm or extra firm tofu (pressed for at least 15 minutes then torn into bite-sized pieces)
  • 1 tablespoon ginger garlic paste (or use 3 cloves garlic minced and 1/2 inch ginger minced )
  • 1 teaspoon oil
  • 1 1/2 tablespoons cornstarch (or tapioca starch)
  • 1/2 teaspoon salt
  • 1/2 teaspoon Kashmiri chili powder (or use paprika)
  • 1 1/4 cup chopped finely chopped red onion
  • 8 curry leaves (fresh, frozen, or dried are all fine)
  • 1 tablespoon ginger garlic paste (or 3 cloves of garlic, minced, and 1/2” of ginger, minced)
  • 1/2 cup chopped tomato
  • 1 1/2 cups water (or light coconut milk or a mix of the water and coconut milk or other non-dairy milk)
  • cilantro and lime juice (for garnish)
PREP
15M
SODIUM
576MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.