Directions:
- Pound shallots, ginger, aniseed, garlic and peppercorns together to make the spice paste and set it aside.
- Heat oil in a pan; add mustard seeds and curry leaves.
- (brings out the flavour) Add chopped oions and fry till golden brown.
- Add spice paste and fry till fragrant.
- Add chilli paste and fry lightly.
- Add chopped tomato and curry powder and stir-fry for 2 minutes.
- Add chicken and stir-fry for 8 minutes.
- Cover pan and let mixture simmer till chicken is almost done.
- Add tamarind juice and simmer till chicken is fully cooked.
- Add coconut milk, lower heat and continue to stir till oil appears on the surface.
- Serve with hot fragrant rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 963.64 Kcal (4035 kJ) | ||
| Calories from fat | 534.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 59.42g | 91% | |
|---|---|---|---|
| Cholesterol | 188.28mg | 63% | |
| Sodium | 544.89mg | 23% | |
| Potassium | 1704.37mg | 36% | |
| Total Carbs | 65.36g | 22% | |
| Sugars | 29.73g | 119% | |
| Dietary Fiber | 11.87g | 47% | |
| Protein | 49.3g | 99% | |
| Vitamin C | 40.4mg | 67% | |
| Iron | 6.6mg | 37% | |
| Calcium | 181.4mg | 18% | |
| Amount Per 100 g | |||
| Calories | 149.88 Kcal (628 kJ) | ||
| Calories from fat | 83.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.24g | 91% | |
|---|---|---|---|
| Cholesterol | 29.29mg | 63% | |
| Sodium | 84.75mg | 23% | |
| Potassium | 265.1mg | 36% | |
| Total Carbs | 10.17g | 22% | |
| Sugars | 4.62g | 119% | |
| Dietary Fiber | 1.85g | 47% | |
| Protein | 7.67g | 99% | |
| Vitamin C | 6.3mg | 67% | |
| Iron | 1mg | 37% | |
| Calcium | 28.2mg | 18% | |
* 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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