Directions:
- For the karahi curry sauce: heat the oil in a pan, add the onions, garlic and chillies and fry over a medium heat for approximately 10 minutes or until the onions are caramelised.
- Add the cumin, coriander, turmeric, salt and garam masala and stir. Mix in the ginger and pureed tomatoes and cook for 1 minute, stirring. Add the water and cook for about 5 minutes or until the oil surfaces. Remove from the heat and keep warm.
- For the chicken: heat the oil in a wok or heavy-based frying pan and add the chicken. Stir-fry over a medium heat for 8-10 minutes or until the chicken is golden brown all over. Stir in the karahi curry sauce and simmer for 2-3 minutes. Garnish with cilantro leaves.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 530.73 Kcal (2222 kJ) | ||
| Calories from fat | 310.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.46g | 53% | |
|---|---|---|---|
| Cholesterol | 139.24mg | 46% | |
| Sodium | 916.7mg | 38% | |
| Potassium | 994.33mg | 21% | |
| Total Carbs | 11.13g | 4% | |
| Sugars | 5.1g | 20% | |
| Dietary Fiber | 2.31g | 9% | |
| Protein | 49.18g | 98% | |
| Vitamin C | 68.8mg | 115% | |
| Iron | 0.8mg | 4% | |
| Calcium | 49.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 122.48 Kcal (513 kJ) | ||
| Calories from fat | 71.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.95g | 53% | |
|---|---|---|---|
| Cholesterol | 32.13mg | 46% | |
| Sodium | 211.56mg | 38% | |
| Potassium | 229.48mg | 21% | |
| Total Carbs | 2.57g | 4% | |
| Sugars | 1.18g | 20% | |
| Dietary Fiber | 0.53g | 9% | |
| Protein | 11.35g | 98% | |
| Vitamin C | 15.9mg | 115% | |
| Iron | 0.2mg | 4% | |
| Calcium | 11.4mg | 5% | |
* 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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