Chicken Curry (Express Curry) Recipe Video
Ingredients
| Chicken | 1 Kilogram, diced (into medium pieces) | |
| Potato | 2 Medium, diced (into medium pieces) | |
| Chopped ginger | 2 Tablespoon | |
| Garlic | 5 Clove (25 gm), minced | |
| Bay leaf | 3 Medium | |
| Red bell pepper | 1 Medium, diced | |
| Green bell pepper | 1 Medium, diced | |
| Red onion | 1 Large, chopped | |
| Tomato | 1 Large, chopped | |
| Curry powder | 5 Tablespoon | |
| Salt | 1 Teaspoon (to taste) | |
| Blackpepper | 1 Teaspoon (to taste) | |
| Olive oil | 3 Tablespoon | |
| Coconut cream | 13 Ounce (1 can) | |
| Dried chilis | 5 Small | |
| Chopped parsley | 1 Tablespoon |
Nutrition Facts
Serving size
Calories 1179 Calories from Fat 592
% Daily Value*
Total Fat 67 g103.3%
Saturated Fat 27.1 g135.7%
Trans Fat 0 g
Cholesterol 187.5 mg62.5%
Sodium 718.4 mg29.9%
Total Carbohydrates 95 g31.7%
Dietary Fiber 13.2 g52.7%
Sugars 58.8 g
Protein 55 g109.1%
Vitamin A 54.8% Vitamin C 188.2%
Calcium 18.9% Iron 56.6%
*Based on a 2000 Calorie diet
Directions
1. Heat oil in a wok and pour in the olive oil.
2. Add the ginger and then the garlic and saute the two together.
3. Throw in the cubed chicken pieces.
4. Season with salt and pepper.
5. Stir fry the chicken until brown.
6. Add the bay leaves.
7. Spoon in the curry powder.
8. Add the onions and the bell peppers.Stir for a while.
9. Throw in the diced potatoes and the tomatoes.
10.Pour in a cup of water.
11.Cover and simmer for 10 minutes.
12.Top with the coconut cream and add the dried chilies.
13.Simmer uncovered on medium heat for 10 minutes to reduce the sauce.
14.Garnish with chopped parsley.
SERVING
15.Serve hot alongside white rice.
Chef
