Chicken Curry (Murga)
by kerstee2002
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INGREDIENTS
- 2 /12 lb Skinned chicken
- 1 tsp Garam Masala
- 3 tsp Salt
- 1 cup Tomato ; finely chopped
- 1/4 cup Vegetable oil
- 1/2 cup Water
- 1 1/2 cup Finely chopped onions
- 1 1/2 tsp Fresh ginger ; chopped
- 1 tsp Garlic ; finely chopped
- 1 tsp Vinegar
- 1 Dried chili ; optional
INSTRUCTIONS
Cut chicken, separate legs and thighs, back and split breast.
Heat oil oven high heat. Add onions and fry until golden brown. Take care not to burn them.
Add garlic, ginger and tomatoes. Fry until a smooth paste is obtained.
Add chicken, add water, bring to a boil, and add salt. Cover pot and lower heat. Add chili to make it hot if desired.
Stir constantly to avoid burning and coat the chicken pieces evenly.
After the chicken is done, add vinegar and cook for another 5 minutes on very low heat. Sprinkle on Garam Masala and serve.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (205g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 118 | ||
| Calories from Fat: 63 (53%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 7g | 9 % | |
| Saturated Fat 0.5g | 3 % | |
| Monounsaturated Fat 4.3g | ||
| Polyunsanturated Fat 1.9g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 209.1mg | 7 % | |
| Potassium 249.5mg | 7 % | |
| Total Carbohydrate 13.5g | 4 % | |
| Dietary Fiber 1.8g | 7 % | |
| Sugars, other 11.7g | ||
| Protein 1.5g | 2 % | |
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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. |
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Calories per serving: 118
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