Directions:
- To Make Ground Masala: In a small skillet saute the red chili peppers, coriander, chili powder, poppy seed, cumin, garlic, cardamom and anise. Let cool and transfer to a small bowl, then grind together with the green chile peppers, tamarind, ginger and cilantro to make a smooth paste. Set aside.
- Heat oil in a large skillet over medium heat and saute onions until brown. Add ground masala paste and saute for about 7 to 10 minutes.
- Add chicken pieces, reduce heat to low and simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Bring all to a boil, boil for 1 minute, then remove from heat. Garnish with shredded coconut and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 381.29 Kcal (1596 kJ) | ||
| Calories from fat | 158.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.65g | 27% | |
|---|---|---|---|
| Cholesterol | 102.04mg | 34% | |
| Sodium | 2434.56mg | 101% | |
| Potassium | 1123.36mg | 24% | |
| Total Carbs | 20.22g | 7% | |
| Sugars | 7.62g | 30% | |
| Dietary Fiber | 1.85g | 7% | |
| Protein | 39.57g | 79% | |
| Vitamin C | 3mg | 5% | |
| Iron | 0.8mg | 4% | |
| Calcium | 63.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 136.91 Kcal (573 kJ) | ||
| Calories from fat | 57.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.34g | 27% | |
|---|---|---|---|
| Cholesterol | 36.64mg | 34% | |
| Sodium | 874.17mg | 101% | |
| Potassium | 403.36mg | 24% | |
| Total Carbs | 7.26g | 7% | |
| Sugars | 2.74g | 30% | |
| Dietary Fiber | 0.66g | 7% | |
| Protein | 14.21g | 79% | |
| Vitamin C | 1.1mg | 5% | |
| Iron | 0.3mg | 4% | |
| Calcium | 22.8mg | 6% | |
* 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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