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Suggest a better descriptionAdd chicken, turmeric. chilli, yogourt, ginger, garlic, salt, to a bowl. Marinate.
Dry roast coriander, chillies, cumin, fennel, pepper, cinnamon and cloves. Add poppy seeds or cashews. Remove.
Dry roast coconut and add to above. Grind all in grinder and mix with water to form a paste.
Chop tomatoes.
Fry onions with bay leaf.
Add marinated chicken and fry 5 minutes.
Add tomatoes. then add turmeric salt and chilli powder.
Add masala paste and curry leaves. Fry 5 minutes.
Add 1 1/4 cups water. Simmer until cooked and gravy reduced.
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Serving Size: 1 Serving (95g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 398 | ||
Calories from Fat: 367 (92%) | ||
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Amt Per Serving | % DV | |
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Total Fat 40.8g | 54 % | |
Saturated Fat 7.1g | 35 % | |
Monounsaturated Fat 10.7g | ||
Polyunsanturated Fat 20.9g | ||
Cholesterol 0.3mg | 0 % | |
Sodium 26mg | 1 % | |
Potassium 206mg | 5 % | |
Total Carbohydrate 9.9g | 3 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 5.6g | ||
Protein 2.2g | 3 % | |
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: 398
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