Can substitute ox tail or goat for chicken
Cut and wash chicken: Cut chicken into serving pieces (not too small) and remove and discard skin. Pour lemon juice over chicken, wash in cold water, drain well and dry with paper towel Season chicken with 2tsp salt, black pepper, 3 Tbsp of curry powder and chopped garlic; put chicken in fridge for 1 hour to absorb spices 1. Add cooking oil to saucepan and heat on High; saute cumin seeds for 1/2 minute then add chopped onion, green and red bell peppers, 2. Add thyme, pepper sauce, 3 Tbsp curry powder, 1 tsp salt and tomato ketchup; saute onion and peppers until just tender 3. Add 1 cup of boiling water and, when sauce is boiling, add chicken. Fold in chicken until it is well covered with sauce and seasonings; add 1 1/2 cups of boiling water; cover and bring to a rolling boil 4. Lower heat to medium, add potatoes and add 1/2 cup water, cover and simmer (slow boil) until chicken is tender and sauce thickens (about 1/2 hour) 5. Taste and adjust with salt, if needed.
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Serving Size: 1 Serving (807g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1157 | ||
Calories from Fat: 682 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 75.7g | 101 % | |
Saturated Fat 20.5g | 103 % | |
Monounsaturated Fat 30.4g | ||
Polyunsanturated Fat 18.5g | ||
Cholesterol 340.2mg | 105 % | |
Sodium 377.6mg | 13 % | |
Potassium 1463.5mg | 39 % | |
Total Carbohydrate 27.2g | 8 % | |
Dietary Fiber 4.1g | 17 % | |
Sugars, other 23g | ||
Protein 87.8g | 125 % | |
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: 1157
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