Hot Curry Chicken with a twist
Turn on oven on 200 Celsius. Put the chicken into a ovenproof dish. Sprinkle the chicken with some oil or butter. Poor the Garam masala over the chicken pieces. Place the dish in oven for about 60 minutes.
Put half the onion, garlic and ginger in a mixer with some Water to make a paste. Put the Curry, coriander, cumin, turmeric and salt in a glass or cup. Add a couple of tbsp. Water to make a thin paste.
In a medium bowl put some oil place on high heat. When hot put in the other half-chopped onion. When lightly Brown put in the spice mix. And stir until it gets a Little dry and sticky. Add the tomato and pure. Add the stock. And let Cook on low heat whit a lid for About 45 minutes. Adjust with water to make sure it not cook dry.
In the meanwhile Cook the rice as described on your package.
Serve the rice, the chicken and the sauce on side. You can sprinkle the serving with freshly chopped parsley, coriander or whatever you have.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (859g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1134 | ||
Calories from Fat: 459 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 51g | 68 % | |
Saturated Fat 12.3g | 62 % | |
Monounsaturated Fat 19.2g | ||
Polyunsanturated Fat 15.5g | ||
Cholesterol 172.9mg | 53 % | |
Sodium 567.4mg | 20 % | |
Potassium 1885.7mg | 50 % | |
Total Carbohydrate 109.1g | 32 % | |
Dietary Fiber 6.6g | 26 % | |
Sugars, other 102.5g | ||
Protein 58.6g | 84 % | |
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: 1134
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