This is a typical restaurant style curry. The medium curry forms the base and the variations show how it can easily be adapted. Add the additional ingredients of the various "national" curries to the medium curry base with Spices 2 at stage 6. 1. Skin the chicken, on or off the bone or cut any fat off the meat. 2. Heat the oil and fry the onion puree until it is very hot. Dont let it stick. 3. Meanwhile, add a little water to Spices 1 to make a paste and preheat the oven to 375 F. 4. Add the spice paste to the hot onion puree, and stir continuously. reduce the heat if it starts to stick. Cook for 5-8 minutes until the spices are cooked and the water content removed. When the oil floats to the top it is done. 5. Put the meat/chicken and onion and tomato purees into a casserole dish, stir and put into the oven. cook for 45 minutes. 6. Stir and add Spices 2 and the optional ingredients. Cook for another 10 minutes and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2023g)|
|Recipe Makes: 4|
|Calories from Fat: 587 (45%)|
|Amt Per Serving||% DV|
|Total Fat 65.2g||87 %|
|Saturated Fat 31.7g||158 %|
|Monounsaturated Fat 18.7g|
|Polyunsanturated Fat 9.7g|
|Cholesterol 148.1mg||46 %|
|Sodium 8469.2mg||292 %|
|Potassium 6736.6mg||177 %|
|Total Carbohydrate 141.7g||42 %|
|Dietary Fiber 30.2g||121 %|
|Sugars, other 111.5g|
|Protein 60.4g||86 %|
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: 1293
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!