Cinnamon Chicken Curry Recipe
Ingredients
| Chicken breasts | 2 Pound | |
| Turmeric | 1 Teaspoon, ground | |
| Cumin | 1 Teaspoon, ground | |
| Garlic | 1 Clove (5 gm), crushed | |
| Plain yogurt | 1 1⁄2 Cup (24 tbs) | |
| Butter | 2 Tablespoon | |
| Onion | 1 , sliced | |
| Ground cloves | 1⁄4 Teaspoon | |
| Ground cinnamon | 1 Teaspoon | |
| Salt | To Taste |
Nutrition Facts
Serving size: Complete recipe
Calories 1925 Calories from Fat 622
% Daily Value*
Total Fat 70 g107.8%
Saturated Fat 32 g159.8%
Trans Fat 0 g
Cholesterol 108.6 mg36.2%
Sodium 567.5 mg23.6%
Total Carbohydrates 41 g13.5%
Dietary Fiber 7.1 g28.4%
Sugars 22.1 g
Protein 289 g578.7%
Vitamin A 23.5% Vitamin C 27.1%
Calcium 57.2% Iron 35.9%
*Based on a 2000 Calorie diet
Directions
Blend turmeric, cummin and crushed garlic with 1 cup yogurt.
Marinate chicken in yogurt mixture for 1 hour.
Heat butter or margarine and in it saute sliced onion in a flameproof casserole until soft without browning.
Add spices, cook for a few minutes, then add meat and marinade.
Add a little salt.
Cover and cook in a moderately slow oven for 1 1/2 hours, or until tender.
Stir in an additional 1/2 cup yogurt just before serving.
This is a mild but spicy curry.
Chef
