Try this Chicken Curry (Taste Show) recipe, or contribute your own.
Suggest a better descriptionIn a large heavy-bottomed pan, preferably with a nonstick surface, heat 2 tablespoons oil over high heat. When oil is very hot add chicken, a few pieces at a time, and sear until browned on all sides, about 4 minutes. Using a slotted spoon remove chicken to a plate and continue until all pieces are browned. Add remaining oil and onions to pan, reduce heat to medium-high and fry 30 minutes until light brown, stirring constantly to prevent burning. Add garlic and ginger and fry 5 minutes. Add cinnamon and cardamom and fry 2 minutes, until spices are puffed and beginning to brown. Add turmeric and cayenne and stir rapidly 15 seconds. Return chicken to pan and stir in tomatoes, salt and 2 cups boiling water. Reduce heat to a simmer, cover and cook about 45 minutes, until chicken is tender and gravy has thickened. Check frequently, and add a little water if sauce is evaporating too quickly. Turn off heat and let dish rest, covered at least 1 hour, preferably 2. When ready to serve, reheat, fold in cumin and cilantro, and adjust seasonings if needed. Yield: 8 servings Recipe By :TASTE SHOW #TS4085 Posted to MC-Recipe Digest V1 #261 Date: Sat, 26 Oct 1996 16:52:51 -0400 From: Meg Antczak
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Serving Size: 1 Serving (585g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1054 | ||
Calories from Fat: 868 (82%) | ||
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Amt Per Serving | % DV | |
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Total Fat 96.4g | 129 % | |
Saturated Fat 7.5g | 37 % | |
Monounsaturated Fat 59g | ||
Polyunsanturated Fat 27.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 4098.3mg | 141 % | |
Potassium 1851.8mg | 49 % | |
Total Carbohydrate 53.3g | 16 % | |
Dietary Fiber 18g | 72 % | |
Sugars, other 35.3g | ||
Protein 11.2g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1054
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