Directions:
- Heat a pan and dry fry the curry powder till it darkens slightly and the aroma intensifies.
- Mix together the lemon juice with the garlic, ginger,salt, pepper, curry powder, and chilli powder.
- Toss the chicken pieces in the spice mix and set aside to marinate for 30 minutes.
- Heat the oil in a pot and fry the curry leaves with the onions till soft.
- Add the chicken and stir fry for 5 minutes.
- Add the cinnamon, cardamoms, and cloves, stir well.
- Add the tomato paste and make sure that the chicken is well coated. Stir in water. Cover with a lid and cook on low heat for 20 minutes.
- Remove the lid, add the coconut milk and cook uncovered till the sauce thickens slightly.
- Adjust salt if needed.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 987.53 Kcal (4135 kJ) | ||
| Calories from fat | 685.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 76.12g | 117% | |
|---|---|---|---|
| Cholesterol | 306.11mg | 102% | |
| Sodium | 1442.57mg | 60% | |
| Potassium | 979.36mg | 21% | |
| Total Carbs | 11.05g | 4% | |
| Sugars | 4.32g | 17% | |
| Dietary Fiber | 2.77g | 11% | |
| Protein | 63.59g | 127% | |
| Vitamin C | 21.6mg | 36% | |
| Iron | 5.2mg | 29% | |
| Calcium | 77.6mg | 8% | |
| Amount Per 100 g | |||
| Calories | 186.57 Kcal (781 kJ) | ||
| Calories from fat | 129.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.38g | 117% | |
|---|---|---|---|
| Cholesterol | 57.83mg | 102% | |
| Sodium | 272.54mg | 60% | |
| Potassium | 185.03mg | 21% | |
| Total Carbs | 2.09g | 4% | |
| Sugars | 0.82g | 17% | |
| Dietary Fiber | 0.52g | 11% | |
| Protein | 12.01g | 127% | |
| Vitamin C | 4.1mg | 36% | |
| Iron | 1mg | 29% | |
| Calcium | 14.7mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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