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Name: Chicken Curry
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 2 kg Chicken pieces or 2 X size; 2 tb Ghee; butter or light; ; vegetable oil; 1 lg Or 2 medium onions; 2 Garlic crushed; 2 ts Grated fresh ginger; 1/2 ts Cardamom seeds; crushed; 1 ts Fennel seeds; crushed; 2 ts Ground coriander and cumin; 1/2 ts Garam masala and turmeric; 1/4 ts Chilli powder; (or to; ; 1/2; 1 150 gram can coconut milk; 2 tb Lemon juice

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INGREDIENTS

2 kg Chicken pieces or 2 X size
2 tb Ghee; butter or light
; vegetable oil
1 lg Or 2 medium onions
2 Garlic ; crushed
2 ts Grated fresh ginger
1/2 ts Cardamom seeds; crushed
1 ts Fennel seeds; crushed
2 ts Ground coriander and cumin
1/2 ts Garam masala and turmeric
1/4 ts Chilli powder; (or to
; 1/2
1 150 gram can coconut milk
2 tb Lemon juice

Servings

INSTRUCTIONS

Trim any excess fat from chicken. Melt ghee, butter or oil in a large frying pan (an electric frypan is ideal for this recipe if you have one). Using a gentle heat, fry the onions, garlic and ginger until theyre soft and glossy. Crush cardamom and fennel seeds roughly in a mortar and pestle and add to the onions, then add the remaining spices. Fry gently for a minute or so then add the chicken pieces, seal slowly, turning once or twice in the fragrant curry spices. Add coconut milk, 1 1/2 cups water and 1/2 level teaspoon salt. Cover the pan loosely and simmer for about 20 to 25 minutes. Taste, add extra salt if you like, and finish with lemon juice. If preparing this the day before, refrigerate quickly. To serve, remove any excess butter or oil from surface then reheat gently in a frypan or alternatively, reheat in the microwave. Serve hot with boiled jasmine or basmati rice and accompaniments such as sliced cucumbers in yoghurt, pappadams and fruit chutneys. Serves 6 to 8. Per serving: 607 Calories (kcal); 63g Total Fat; (88% calories from fat); 4g Protein; 14g Carbohydrate; 70mg Cholesterol; 34mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 12 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Chicken Curry

2 kg Chicken pieces or 2 X size
2 tb Ghee; butter or light
 ; vegetable oil
1 lg Or 2 medium onions
2 Garlic crushed
2 ts Grated fresh ginger
1/2 ts Cardamom seeds; crushed
1 ts Fennel seeds; crushed
2 ts Ground coriander and cumin
1/2 ts Garam masala and turmeric
1/4 ts Chilli powder; (or to
 ; 1/2
1 150 gram can coconut milk
2 tb Lemon juice

Trim any excess fat from chicken. Melt ghee, butter or oil in a large  frying pan (an electric frypan is ideal for this recipe if you have  one). Using a gentle heat, fry the onions, garlic and ginger until  theyre soft and glossy. Crush cardamom and fennel seeds roughly in a  mortar and pestle and add to the onions, then add the remaining  spices. Fry gently for a minute or so then add the chicken pieces,  seal slowly, turning once or twice in the fragrant curry spices. Add  coconut milk, 1 1/2 cups water and 1/2 level teaspoon salt. Cover the  pan loosely and simmer for about 20 to 25 minutes. Taste, add extra  salt if you like, and finish with lemon juice. If preparing this the  day before, refrigerate quickly.    To serve, remove any excess butter or oil from surface then reheat  gently in a frypan or alternatively, reheat in the microwave. Serve  hot with boiled jasmine or basmati rice and accompaniments such as  sliced cucumbers in yoghurt, pappadams and fruit chutneys. Serves 6  to 8.        Per serving: 607 Calories (kcal); 63g Total Fat; (88% calories from  fat); 4g Protein; 14g Carbohydrate; 70mg Cholesterol; 34mg Sodium  Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2  Fruit; 12      1/2    Fat; 0 Other Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (2073g)
Recipe Makes: 1 servings

Calories: 30
Calories from Fat: 1 (3%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 2.4mg		0 %
Potassium 122.8mg		3 %
Total Carbohydrate 8.5g		2 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 8g
Protein 0.8g		1 %
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: 30

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