Directions:
- Clean, and cut chicken into 12 to 14 pieces. Place chicken in a large bowl, and season with turmeric powder, coriander powder, black pepper, chili powder, and salt. Cover bowl, and refrigerate for 1 hour.
- Heat oil in a large pan over medium heat. Fry mustard seeds, fenugreek, onion, cumin seeds, and curry leaves inn oil for about 3 to 4 minutes. Stir in garlic and ginger pastes, and cook for another 2 minutes. Add chicken and water, stir, and cover with lid. Cook for 20 to 25 minutes.
- Stir in coconut milk, and cook until almost dry. Stir to keep the chicken from sticking to the bottom of the pan. Stir in lime juice, and cook until dry.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 659.92 Kcal (2763 kJ) | ||
| Calories from fat | 459.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 51.02g | 78% | |
|---|---|---|---|
| Cholesterol | 204.08mg | 68% | |
| Sodium | 791.09mg | 33% | |
| Potassium | 660.2mg | 14% | |
| Total Carbs | 7.62g | 3% | |
| Sugars | 2.54g | 10% | |
| Dietary Fiber | 2.51g | 10% | |
| Protein | 42.61g | 85% | |
| Vitamin C | 13.1mg | 22% | |
| Iron | 4.3mg | 24% | |
| Calcium | 67mg | 7% | |
| Amount Per 100 g | |||
| Calories | 168.62 Kcal (706 kJ) | ||
| Calories from fat | 117.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.04g | 78% | |
|---|---|---|---|
| Cholesterol | 52.14mg | 68% | |
| Sodium | 202.13mg | 33% | |
| Potassium | 168.69mg | 14% | |
| Total Carbs | 1.95g | 3% | |
| Sugars | 0.65g | 10% | |
| Dietary Fiber | 0.64g | 10% | |
| Protein | 10.89g | 85% | |
| Vitamin C | 3.4mg | 22% | |
| Iron | 1.1mg | 24% | |
| Calcium | 17.1mg | 7% | |
* 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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