Try this Karahi Chicken recipe, or contribute your own.
Suggest a better descriptionHeat the ghee in a karahi, wok or large heavy frying pan and add the garlic and onion. Stir for about 4 minutes until the onion is golden. Stir in the garam masala, ground coriander, mint and bay leaf. Add the chicken stock and cook over a high heat, stirring occasionally, for about 5 minutes. Add the stock and simmer for 10 minutes, until the sauce has thickened and the chicken juices run clear. Stir in the fresh coriander, salt to taste and serve immediately with naan bread or chapatis. Taken from the complete book of indian cooking, Paragon Press. Posted to MM-Recipes Digest V4 #242 by Matt
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Serving Size: 1 Serving (327g) | ||
Recipe Makes: 4 | ||
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Calories: 312 | ||
Calories from Fat: 113 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.5g | 17 % | |
Saturated Fat 5.4g | 27 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 136.5mg | 42 % | |
Sodium 309.3mg | 11 % | |
Potassium 577.4mg | 15 % | |
Total Carbohydrate 8.3g | 2 % | |
Dietary Fiber 0.9g | 3 % | |
Sugars, other 7.4g | ||
Protein 39.6g | 57 % | |
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: 312
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