Directions:
- Heat the oil in a deep pot, lower the heat and put the fennel seeds plus cloves.
- Cover the lid and allow the seeds+cloves to crackle a bit.
- Now open the lid and add chopped onion and garlic.
- Let them go deep brown.
- Now add all the spices and the salt.
- Saute a little.
- Add cubed chicken breasts and saute for 4 minutes till raw smell is gone.
- Add atleast 21/2 cups of water, cover the lid and allow to simmer on medium heat till chicken is tender and flavours mix.
- Approx.
- 20 minutes.
- Open the lid.
- Add tomato puree and one small piece of mango pickle and increase the heat to full.
- Let the dish boil uncovered for 2 minutes.
- There should not be much of water at this stage.
- The gravy should be thick.
- Remove from heat and serve with steamed rice, pasta, noodles or breads.
- You may garnish with finely chopped coriander leaves.
- Little spicy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 114.74 Kcal (480 kJ) | ||
| Calories from fat | 38.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.25g | 7% | |
|---|---|---|---|
| Cholesterol | 4.1mg | 1% | |
| Sodium | 65.5mg | 3% | |
| Potassium | 484.27mg | 10% | |
| Total Carbs | 16.24g | 5% | |
| Sugars | 6.69g | 27% | |
| Dietary Fiber | 3.77g | 15% | |
| Protein | 4.16g | 8% | |
| Vitamin C | 25.9mg | 43% | |
| Iron | 0.7mg | 4% | |
| Calcium | 65.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 53.05 Kcal (222 kJ) | ||
| Calories from fat | 17.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.97g | 7% | |
|---|---|---|---|
| Cholesterol | 1.9mg | 1% | |
| Sodium | 30.29mg | 3% | |
| Potassium | 223.93mg | 10% | |
| Total Carbs | 7.51g | 5% | |
| Sugars | 3.09g | 27% | |
| Dietary Fiber | 1.74g | 15% | |
| Protein | 1.92g | 8% | |
| Vitamin C | 12mg | 43% | |
| Iron | 0.3mg | 4% | |
| Calcium | 30.3mg | 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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