Directions:
- Make the Curry by putting all the Curry ingredients in the blender and blending them until they make a smooth sauce. Reserve til needed.
- Heat the oil in a 5 quart pot.
- Toss the chicken, the ginger/garlic paste, and the spices in the pot for about 4-5 minutes.
- Pour the Curry on top of the chicken.
- Fill the Blender with 1/2 cup water and stir around to catch any sauce that didn't come out. Then pour the water over the chicken.
- Bring the Curry to a boil.
- Cover, reduce heat and simmer for about 45 minutes or until chicken pieces start to seperate from bones.
- Serve with yogurt and either basmati rice or bread.
- Enjoy :).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 645.47 Kcal (2702 kJ) | ||
| Calories from fat | 411.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 45.73g | 70% | |
|---|---|---|---|
| Cholesterol | 218.94mg | 73% | |
| Sodium | 1474.83mg | 61% | |
| Potassium | 586.53mg | 12% | |
| Total Carbs | 8.52g | 3% | |
| Sugars | 1.51g | 6% | |
| Dietary Fiber | 0.58g | 2% | |
| Protein | 44.09g | 88% | |
| Vitamin C | 6.8mg | 11% | |
| Iron | 3mg | 17% | |
| Calcium | 67.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 198.11 Kcal (829 kJ) | ||
| Calories from fat | 126.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.04g | 70% | |
|---|---|---|---|
| Cholesterol | 67.2mg | 73% | |
| Sodium | 452.67mg | 61% | |
| Potassium | 180.02mg | 12% | |
| Total Carbs | 2.62g | 3% | |
| Sugars | 0.46g | 6% | |
| Dietary Fiber | 0.18g | 2% | |
| Protein | 13.53g | 88% | |
| Vitamin C | 2.1mg | 11% | |
| Iron | 0.9mg | 17% | |
| Calcium | 20.7mg | 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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