Try this Kashmiri Chicken recipe, or contribute your own.
Suggest a better descriptionSlash chicken at intervals and place in a bowl. Mix together yogurt and curry paste, then stir into chicken, coating evenly. Cover and Chill for 1 hour. Heat oil in a large pan and fry onion and garlic for 4 to 5 minutes. Stir in cumin, ginger and chilli and cook gently for 1 minute. Add chicken and fry gently, turning occasionally, for about 10 minutes. Stir in any remaining marinade with stock and ground almonds. Cover and simmer for 15 minutes, or until chicken is cooked through. Add salt to taste. Scatter flaked almonds over chicken and garnish with flat-leaf parsley. Serve chicken with pilau rice, pickles and poppadoms. Source: CHAT Magazine
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Serving Size: 1 Serving (125g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 198 | ||
Calories from Fat: 127 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.1g | 19 % | |
Saturated Fat 1.9g | 10 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 6.1g | ||
Cholesterol 37.1mg | 11 % | |
Sodium 108.9mg | 4 % | |
Potassium 304mg | 8 % | |
Total Carbohydrate 6g | 2 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 4.7g | ||
Protein 12.8g | 18 % | |
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: 198
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