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Simple Chicken Curry Recipe
|Chicken pieces||3 Pound, skinned (1.5 Kilogram)|
|Vegetable oil||4 Tablespoon|
|Onion||1 Large, finely chopped|
|Garlic||2 Clove (10 gm), finely chopped|
|Ginger root piece||2 Inch, peeled, finely chopped|
|Green chili||1 , finely chopped|
|Ground coriander||1 Tablespoon|
|Ground cumin||1 1⁄2 Teaspoon|
|Garam masala||1 Tablespoon|
|Chili powder||1 Teaspoon|
|Tomatoes||1 Pound, peeled and sieved (500 Gram)|
|Creamed coconut||1 Tablespoon|
Serving size: Complete recipe
Calories 2639 Calories from Fat 1017
% Daily Value*
Total Fat 114 g176.1%
Saturated Fat 21.9 g109.6%
Trans Fat 0 g
Cholesterol 952.4 mg
Sodium 5474.4 mg228.1%
Total Carbohydrates 92 g30.6%
Dietary Fiber 22.4 g89.7%
Sugars 34.4 g
Protein 306 g612.5%
Vitamin A 127.9% Vitamin C 249.8%
Calcium 67% Iron 142.5%
*Based on a 2000 Calorie diet
Heat the oil in a frying pan.
Add the chicken pieces, in batches, and fry until lightly browned on all sides.
Remove from the pan.
Add the onion to the pan and fry until it is golden brown.
Add the garlic, ginger and green chilli and fry for a further 4 minutes.
Mix together the coriander, cumin, garam masala, chilli powder, remaining teaspoon of turmeric and 2 tablespoons of water.
Add this spice paste to the frying pan and fry, stirring, for 8 minutes.
If the mixture becomes too dry, add 2 to 3 tablespoons of water.
Stir in the tomatoes and remaining teaspoon of salt.
Return the chicken pieces to the pan, cover and simmer for 40 to 45 minutes or until the chicken is tender.
Add the creamed coconut and stir until it has dissolved into the sauce.
Simmer for a further 10 minutes, uncovered.
Taste and adjust the seasoning if necessary.
If you like, add a teaspoon of sugar.
Stir in the coriander leaves and serve with boiled rice.
Mix together the yogurt, coriander, ginger and garlic.
Rub this mixture over the chicken.
Cover and leave to marinate for 8 hours.
Put half the butter in a roasting tin.
Put the chicken and marinade in the tin and roast in a fairly hot oven (200°C/400°F or Gas Mark 6) for 20 minutes.
Reduce the temperature to moderate (180° C/350° F or Gas Mark 4) and roast for a further 30 minutes or until the chicken is tender.
Baste frequently with the marinade in the tin and the remaining butter.
Transfer the chicken to a warmed serving dish.
Boil the cooking juices for 3 to 5 minutes to reduce slightly.
Pour over the chicken and serve.