Name: Chicken curry in a hurry
Yield: 4
Ingredients: 2 tablespoons oil; 1 cinnamon stick; 10 curry leaves (or 2 bay leaves); 1 clove garlic, crushed; 1 teaspoon ginger, chopped; 1 cardamom pod, bruised; 1 clove, bruised; 1 teaspoon sweet paprika; ½ teaspoon chilli powder (optional); ¼ teaspoon ground turmeric; 1 teaspoon roasted curry powder (see page 74); 2 onions, chopped; 2 tablespoons tomato paste; 1 cup tomatoes (chopped or canned); 1 chicken, cut into 8-12 pieces or 1 kg chicken breast fillets or maryland (thigh and leg) fillets; 5 cups water or chicken stock; ½ cup coconut milk; ½ cup chopped coriander leaves; ½ teaspoon freshly ground black pepper; 1 teaspoon salt (optional)

Steps

Heat oil in pan over medium heat.

Add cinnamon, curry leaves, garlic, ginger, cardamom, and clove. Cook for 30 seconds without burning.

Add onion and saute until golden brown - about 2 mins.

Add paprika, chilli powder, turmeric, curry powder, tomato paste and tomatoes and cook for a further minute.

Add chicken and cook for 3 minutes, stirring until chicken is brown.

Add water or stock to cover the chicken pieces. Cook until meat is tender - for breast about 8 mins.

Add coconut milk and bring to the boil.

Remove from heat. Check seasoning - add salt and pepper to taste. (If using stock that contains salt, won't need to add more salt.)

Serve: with steamed rice and sprinkled with coriander.

Nutrition Facts

Calories

479kcal

23%
Fat

27g

41%
Saturated Fat

15g

75%
Carbohydrates

20g

6%
Fiber

3g

12%
Sugar

10g

20%
Protein

35g

70%
Cholesterol

120mg

40%
Sodium

150mg

6%

Percent Daily Values are based on a 2,000 calorie diet.

Chicken curry in a hurry

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts