Chicken Curry Recipe
Ingredients
| Oil/Ghee | 2 Tablespoon | |
| Onions | 3 , finely chopped | |
| Garlic | 2 Clove (10 gm), finely chopped | |
| Curry paste | 1 Tablespoon | |
| Tomato paste | 2 Tablespoon | |
| Water | 3 Tablespoon | |
| Chicken drumsticks | 1 Kilogram | |
| Salt | To Taste | |
| Lemon juice | 1 Tablespoon | |
| Desiccated coconut | 1 Tablespoon |
Nutrition Facts
Serving size
Calories 464 Calories from Fat 183
% Daily Value*
Total Fat 21 g31.9%
Saturated Fat 5.5 g27.5%
Trans Fat 0.2 g
Cholesterol 192.5 mg64.2%
Sodium 450.6 mg18.8%
Total Carbohydrates 14 g4.7%
Dietary Fiber 3.3 g13%
Sugars 5.8 g
Protein 53 g107%
Vitamin A 5.2% Vitamin C 33%
Calcium 6% Iron 17.7%
*Based on a 2000 Calorie diet
Directions
Stir in curry paste, tomato paste and water and cook gently for another 5 minutes.
Trim off shank ends of drumsticks with poultry shears if you wish (they look more attractive) and place in pan.
Spoon onions over, cover tightly, and simmer very gently for 30 minutes or until chicken is tender.
(Very slow cooking should prevent chicken burning, but a little extra water may be added if necessary.) Before serving, stir in salt and lemon juice to taste, and the desiccated coconut, which will absorb any excess gravy.
(Serves 6-8).
Note: This is also an excellent way to reheat cold, leftover chicken.
After frying onions and pastes, stir in 1/2 cup water and season with salt and lemon juice.
Simmer for 10 minutes before adding cold chicken pieces.
Stir well, cover tightly, and cook gently for 5 minutes or until heated thoroughly.
Chef
