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Rich White Meat Curry Recipe
|Meat||1⁄2 Kilogram, well washed and cubed|
|Curds||1 Cup (16 tbs) (Fresh Variety)|
|Coriander powder||1 Teaspoon|
|Cooking oil||3 Tablespoon|
|Cardamoms||2 Pound, pounded|
|Cumin seed||1 Teaspoon|
|Onions||3 , finely sliced|
|Ginger||2 Inch, ground or grated|
|Green chili||2 , chopped fine|
|Cashews||25 , ground to a fine paste|
|Cream/Top of the milk||3 Tablespoon|
|Lime||1⁄2 , juiced|
Calories 1398 Calories from Fat 515
% Daily Value*
Total Fat 60 g92.4%
Saturated Fat 12.1 g60.3%
Trans Fat 0 g
Cholesterol 52.2 mg
Sodium 263.7 mg11%
Total Carbohydrates 195 g65%
Dietary Fiber 67.8 g271%
Sugars 14.3 g
Protein 63 g125.9%
Vitamin A 3.1% Vitamin C 115.6%
Calcium 102.6% Iron 202.2%
*Based on a 2000 Calorie diet
2 Heat the oil. Add to it the cardamoms and cumin and fry for a few seconds.
3 Add the onions and fry a golden brown.
4 Add the ginger and chilies and cook for a minute.
5 Add the meat with the marinade and if you want a curried preparation, add 1 cup of water. Close the cooker and bring to maximum pressure. Lower the heat and cook for another 15-20 minutes. Let the pressure reduce by itself, then open the cooker and add the cashews, blended well with the cream. Cover and cook for another 10 minutes.
6 Before serving stir in the lime juice.