Chicken Curry Recipe

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Ingredients:

Serving

2 small onions
2 tbsp madras curry powder
1 tsp ground ginger
1 tsp ground cloves
1 cinnamon stick (3 inches)
1 tsp sugar
1 tbsp white wine vinegar
2 cloves garlic
100 g chopped spinach
600 g chicken breasts
400 ml of tinned tomatoes with juice
1/2 chicken stock cube

Directions:

Pre-heat oven to 200°C.
Roast onions for one hour.
Using a food processor chop onions finely.
Now grind cinamon finely and add to onions.
Add ginger, cloves, vinegar, garlic and curry powder.
Blend untill a reasonably thick paste is formed.
Chop chicken into cubes and fry in a non stick wok for 2 minutes.
Add paste, mix and cook for another 2 minutes at a highish temperature.
Blend tomatoes and add to the wok, mix and then reduce heat to a simmer.
Mix 200ml of boiling water with the 1/2 stock cube and add as much to the curry as you can without making the sauce too watery.
Then add the sugar.
Leave to simmer for 30 minutes.
2 minutes from the end add the chopped spinach.
Then serve with ice cold beer.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	434.05 Kcal (1817 kJ)
Calories from fat	218.7 Kcal
		% Daily Value*
Total Fat	24.3g	37%
Cholesterol	61.58mg	21%
Sodium	1436.99mg	60%
Potassium	619.65mg	13%
Total Carbs	30.52g	10%
Sugars	4.18g	17%
Dietary Fiber	3.62g	14%
Protein	24.67g	49%
Vitamin C	14.8mg	25%
Vitamin A	0.3mg	8%
Iron	2mg	11%
Calcium	79.3mg	8%

Amount Per 100 g
Calories	147.17 Kcal (616 kJ)
Calories from fat	74.15 Kcal
		% Daily Value*
Total Fat	8.24g	37%
Cholesterol	20.88mg	21%
Sodium	487.22mg	60%
Potassium	210.1mg	13%
Total Carbs	10.35g	10%
Sugars	1.42g	17%
Dietary Fiber	1.23g	14%
Protein	8.36g	49%
Vitamin C	5mg	25%
Vitamin A	0.1mg	8%
Iron	0.7mg	11%
Calcium	26.9mg	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.

Tastes

salty
savory
bitter
sweet

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