Try this Chicken Curry recipe, or contribute your own.
Suggest a better descriptionDIRECTIONS:
With processor running, drop garlic, chilies and ginger down feed tube and process until minced.
Heat oil in large Dutch oven over medium-high heat. Add onions; saute until brown, adding 2 tablespoons water during last minutes of cooking to prevent burning, about 10 minutes.
Add chili mixture and 1 tablespoon water; saute 2 minutes. Add cinnamon, cardamom, cloves and peppercorns; stir 1 minute. Add 2 tablespoons water, bay leaves, coriander, cumin, cayenne and turmeric; saute 1 minute.
Add tomatoes and salt; cook until almost all liquid evaporates, stirring constantly, about 5 minutes. Add chicken pieces 1 at a time, turning to coat in tomato mixture.
Add 1 cup water. Cover; simmer until chicken is cooked through, turning once, about 40minutes. Spoon rice onto plates. Top with chicken and sauce. Garnish with cilantro. Serve with chutney.
Recipe By: Bon Appetit,
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (606g) | ||
Recipe Makes: 8 Pr Servin | ||
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Calories: 1896 | ||
Calories from Fat: 83 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.2g | 12 % | |
Saturated Fat 1.1g | 5 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 49.9mg | 2 % | |
Potassium 724mg | 19 % | |
Total Carbohydrate 407.3g | 120 % | |
Dietary Fiber 17.1g | 68 % | |
Sugars, other 390.2g | ||
Protein 35.3g | 50 % | |
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: 1896
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