A South Indian chicken curry dish that has whole black pepper as the star flavor. Best eaten with rice or chapati/roti
1) In a food processor, blend all above "spice paste" ingredients into a paste. Can add additional water to the processor to blend easier. It's ok if it is watery as you'll still need water in the curry
2) Heat coconut oil in a pot on medium heat
3) Once oil is hot, add mustard seeds
4) Once mustard seeds start spluttering, add 1 sprig of the curry leaves and the above paste that you made. Saute until the raw smell goes away
5) Add in the sliced onions and shallot (if using). Add salt to your taste (about 1 tsp is good to start). Cook down for about 10 minutes until the onions are very soft and lightly browned
6) Once the onions are very soft, add the above "dry spices" and stir for a few minutes
7) Add tomatoes. Stir for a couple minutes. Then place a lid and let it cook down for about 5 minutes
8) Add the chicken pieces and cook for another 5 minutes, stirring occasionally
9) Close the lid once again and let the curry simmer for approx 15 minutes
10) Once chicken is tender, add in the boiled water and stir for a few minutes. If it seems too watery for your preference, can let it simmer with the lid off until desired consistency. Or you can add more boiled water if needed. Do not add cold water
11) Finish off by adding the remaining sprig of curry leaves and stir for a few minutes
12) You can now serve the curry immediately or let it sit for a few minutes for better flavor
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Serving Size: 1 Serving (277g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 257 | ||
Calories from Fat: 102 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.3g | 15 % | |
Saturated Fat 5.6g | 28 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 125.5mg | 39 % | |
Sodium 142.4mg | 5 % | |
Potassium 616.9mg | 16 % | |
Total Carbohydrate 8g | 2 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 5.7g | ||
Protein 31.3g | 45 % | |
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: 257
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