Try this Poppy Seed Chicken Curry recipe, or contribute your own.
Suggest a better descriptionHeat oil in a large, deep pot over medium heat. Add onions and bay leaves. Saute until pinkish-golden brown. Meanwhile, in a blender, whiz together garlic, chiles, ginger, paprika, and turmeric with a little water until as smooth as possible. Once the onions are cooked, add the masala from the bender. Cook, stirring often, until deepened in color, and oil droplets appear on the surface of the masala Add chicken and honey, coating the meat with the masala. Stirring often. cook about 5 minutes, until the masala sticks to the chicken. Pull tomatoes out of can and squish into the pot, crushing them with your hands. (You should have 4 or 5 tomatoes. Add a splash of the tomato juice into mixture.) Stir, bring to a simmer, semi-cover and cook about 20 minutes, until chicken is tender and gravy has thickened. Turn heat down; add poppy seed-milk mixture and stir gently. Taste for seasoning. Serve over cooked rice.
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Serving Size: 1 Serving (203g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 399 | ||
Calories from Fat: 269 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.9g | 40 % | |
Saturated Fat 7.9g | 40 % | |
Monounsaturated Fat 10.8g | ||
Polyunsanturated Fat 9.3g | ||
Cholesterol 105.9mg | 33 % | |
Sodium 128.9mg | 4 % | |
Potassium 471.5mg | 12 % | |
Total Carbohydrate 9.3g | 3 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 8.3g | ||
Protein 23.4g | 33 % | |
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: 399
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