Fry onions and garlic in the hot oil
Add blanched tomatoes and simmer for a few minutes
Add Sun-dried tomatoes and Chili powder.
Melt the butter in a pan and add tomato sauce and curry (about 1 tablespoon) and ginger to it.
Cut the chicken into small pieces and add to the boiling sauce. Cook for about 20 minutes
Serve with boiled rice.
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|Serving Size: 1 Serving (683g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 393 (35%)|
|Amt Per Serving||% DV|
|Total Fat 43.7g||58 %|
|Saturated Fat 17.6g||88 %|
|Monounsaturated Fat 13.7g|
|Polyunsanturated Fat 7.6g|
|Cholesterol 156.9mg||48 %|
|Sodium 2043.5mg||70 %|
|Potassium 4207.8mg||111 %|
|Total Carbohydrate 144.5g||43 %|
|Dietary Fiber 31.9g||127 %|
|Sugars, other 112.7g|
|Protein 63.2g||90 %|
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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: 1138
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