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Suggest a better description1. Finely chop the onions in a food processor. Set aside in a separate bowl. Without rinsing the workbowl, mince garlic, ginger and chillies together in the food processor and set aside in a separate bowl. Again without rinsing the workbowl, puree the tomatoes and set aside. 2. Heat oil in a large saucepan and add onions. Brown over medium-high heat, stirring frequently, until they turn a deep red-brown in colour, about 12 to 14 minutes. Stir in 1-2 tablespoons of hot water, as needed, to arrest browning and to make a paste. 3. Add the garlic mixture and saute for a minute, adding a little more water if needed to prevent sticking. 4. Add all the whole and ground spices and continue to brown for another 2-3 minutes. 5. Add the pureed tomatoes and their juices and cook through until the solids separate from the oil, about 5-6 minutes, stirring frequently. This paste is called a "masala". 6. Add the chicken pieces and brown well on medium-high heat, about 5 minutes. Add the salt and about 1/3 cup hot water. Cover and simmer for 30-40 minutes, or until the chicken is cooked through. Add a little more hot water if needed during cooking. The curry should have the consistency of thick gravy. 7. Serve on a warm platter, garnished with chopped coriander. Recipe from "The Bombay Cafe" by Neela Paniz, published by Ten Speed Press, 1998. Per serving: 7429 Calories (kcal); 551g Total Fat; (67% calories from fat); 527g Protein; 75g Carbohydrate; 2716mg Cholesterol; 5403mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 72 1/2 Lean Meat; 6 1/2 Vegetable; 0 Fruit; 65 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (575g) | ||
Recipe Makes: 1 servings | ||
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Calories: 728 | ||
Calories from Fat: 511 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 56.8g | 76 % | |
Saturated Fat 4.3g | 22 % | |
Monounsaturated Fat 35.6g | ||
Polyunsanturated Fat 15g | ||
Cholesterol 0mg | 0 % | |
Sodium 75.2mg | 3 % | |
Potassium 1846.6mg | 49 % | |
Total Carbohydrate 59g | 17 % | |
Dietary Fiber 19g | 76 % | |
Sugars, other 40g | ||
Protein 12.7g | 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: 728
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