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Add a photoThe tender and moist chicken pieces plus potatoes are coated with a thick aromatic curry, lifted by the combination of spices and curry leaves.
Ingredientes
- For the curry paste
- 1 tbsp coriander seeds
- 1/2 tbsp cumin seeds
- 2 tbsp plain chili powder (or as needed)
- 50g almonds without skin
- 4 sprigs curry leaves
- blend/ground to a thick paste
- Others
- 1/2 chicken (about 450g) - cut into bite sizes
- 3 potatoes - cut into medium size pieces
- 1 large red onion - cut into rings
- 2 medium size tomatoes - sliced
- Spices - 2 sticks cinnamon, 2 star anize, 5 cardamom and 4 cloves.
- 1/2 cup oil
- Salt for taste
Direcciones
- When oil is heated, fry spices for 1 min.
- Add curry paste and fry while stirring until oil splits.
- Add chicken, potatoes, tomatoes and salt for taste.
- Pour enough water to submerge the ingredients.
- For more gravy, add more water.
- Stir to combine all ingredients.
- Continue to cook till chicken and potatoes are soft and tender.
- Remove from heat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 416g | |
| Recipe makes 4 servings | |
| Calories 775 | |
| Calories from Fat 506 | 65% |
| Total Fat 56.98g | 71% |
| Saturated Fat 10.59g | 42% |
| Trans Fat 0.7g | |
| Cholesterol 124mg | 41% |
| Sodium 210mg | 9% |
| Potassium 1163mg | 33% |
| Total Carbs 32.32g | 9% |
| Dietary Fiber 7.2g | 24% |
| Sugars 4.57g | 3% |
| Protein 36.1g | 58% |
