Heat 2 tbsp oil in a large pan. Slice the onion and add to the pan. De-seed and chop the chilie, chop ginger and add to the pan. Crush the garlic and add to the pan; cook for 2-3 minutes.
Add chili powder, turmeric, garam masala and sugar; cook for 1-2 minutes.
Add tomato puree and tinned tomatoes; stir and cook for a few minutes.
Transfer sauce to a food processor and blitz until smooth.
Add 1 tbsp fresh oil into the pan in which you cooked the sauce and fry the chicken until lightly coloured. Pour the sauce back into the pan and add the curry leaves. Simmer for 10 minutes, or until chicken is cooked.
Stir in the yogurt with half of the chopped coriander and serve, garnishing with the remaining coriander.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (702g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 152 (32%)|
|Amt Per Serving||% DV|
|Total Fat 16.9g||23 %|
|Saturated Fat 3.1g||16 %|
|Monounsaturated Fat 6.3g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 138.6mg||43 %|
|Sodium 303.9mg||10 %|
|Potassium 2387.6mg||63 %|
|Total Carbohydrate 24.4g||7 %|
|Dietary Fiber 9.4g||38 %|
|Sugars, other 15g|
|Protein 63.3g||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: 482
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