- Preparation Time : 5 mins | Cooking Time : 20 mins | Makes 4 Servings
;Resize=(726,484))
Nutritional Information
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Calories | 310.0 |
| Total Fat | 24.0 g |
| Saturated Fat | 12.0 g |
| Cholestrol | 70.0 mg |
| Sodium | 450.0 mg |
| Total Carbs | 10.0 g |
| Dietary Fiber | 2.0 g |
| Sugars | 3.0 g |
| Protein | 16.0 g |
Ingredients List
- 2 small red chili peppers, seeded and finely chopped
- 2 Tbsp. tomato paste
- 1 large shallot *, finely chopped
- 4 tsp. chopped fresh ginger
- 4 tsp. ground turmeric
- 4 cloves garlic, finely chopped
- 1 tsp. garam masala
- 2 tbsp. Hellmann’s® or Best Foods® Real Mayonnaise
- 4 large boneless, skinless chicken thighs, cut into thick slices
- 1 Tbsp. vegetable oil
- 1 cup coconut milk
- 1/2 Knorr® Chicken Bouillon Cubes
- 2 Tbsp. chopped fresh cilantro
DIRECTIONS
-
Process chili peppers, tomato paste, shallot, ginger, turmeric, garlic and garam masala in blender to make a paste; set aside.
-
Combine Hellmann's® or Best Foods® Real Mayonnaise with 1/4 of the chili pepper mixture in non-aluminum bowl or shallow baking dish. Add chicken and turn to coat. Cover and marinate in refrigerator, turning occasionally, 4 hours.
-
Remove chicken from marinade, discarding marinade. Heat oil in large non-stick skillet over medium-high heat and brown chicken, stirring occasionally, about 5 minutes. Remove chicken and set aside.
-
Heat remaining chili pepper mixture in same skillet over medium heat, stirring frequently, until slightly thickened. Stir in coconut cream and Knorr® Chicken flavor Bouillon Cube. Cook over medium heat, stirring occasionally, 3 minutes. Stir in chicken and cook, stirring occasionally, until chicken is thoroughly cooked, about 8 minutes. Garnish with cilantro and, if desired, toasted sliced almonds. Serve, if desired, with steamed basmati rice and naan bread.
