The most unhealthy curry you can make, and therefore the tastiest!
To prepare the marinade, blend the yoghurt, onion, garlic, ginger and garam masala and then set aside.
In a baking dish, add the cubed chicken, then sprinkle over the salt, lemon juice and red food colouring.
Add the marinade mixture, give a good stir, cover with cling film and leave to marinate over night in the fridge.
Heat an oven to 150 degrees (Celsius).
Add the baking dish to the oven and bake the chicken for 45 minutes.
Remove the chicken from the oven and drain off the clear juice that has run out of the chicken and set aside.
To prepare the paste, add the garlic and ginger to a pestle and mortar and grind until a smooth paste is formed. Add the remaining spices to the garlic/ginger paste then add the lemon juice until a smooth paste is formed.
Heat some oil in a pan and fry the paste for about a minute to release the flavours.
Add the passata and double cream, then add the butter and simmer for about 10 minutes until the sauce has started to thicken.
Add the chicken and remaining marinade mixture to the pan and cook for a further 5 to 10 minutes until the sauce has thickened to the desired consistency.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1077g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 2670 | ||
Calories from Fat: 1897 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 210.8g | 281 % | |
Saturated Fat 129.7g | 648 % | |
Monounsaturated Fat 54.8g | ||
Polyunsanturated Fat 9.8g | ||
Cholesterol 997.5mg | 307 % | |
Sodium 1892.8mg | 65 % | |
Potassium 2154.1mg | 57 % | |
Total Carbohydrate 6.9g | 2 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 6.2g | ||
Protein 184.8g | 264 % | |
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: 2670
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