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Chicken Curry
Date added: December 15, 2007
- Servings: 6 change
- Calories per serving: 266
- Prep time: 40
- Cook time: 30
Ingredients
- 1 pound Chicken breast boneless and skinless
- 1/2 tsp cumin
- 2 tbsp oil, vegetable
- 4 tsp cardamom, ground
- 1 Thai chile
- 2 Cloves
- 2 onion finely chopped
- 3 Tomato whole peeled
- 1 tsp Garlic paste
- 2 tsp sauce, soy
- 1 tsp chili powder
- 1/4 tsp pepper, white
- 3/4 cup water, tap
Recipe Method
1. Clean the chicken, making sure to cut off all fat. Heat the oil, then brown the cumin seeds and cardamom. Add the
2. Then add the tomatoes, ginger paste and soy sauce. Cook together until all has a pasty texture. Add remaining spices and mix well. Put in the chicken, and stir until coated well with the paste.
3. Cook for five to seven minutes, then add the water. Cover and cook until tender, about 20 minutes. Remove the chile before serving. Garlish with fresh cilantro and serve with cooked rice.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 266 | 13% |
| Fat 15g | 22% |
| Cholesterol 30mg | 10% |
| Sodium 1,468mg | 61% |
| Carbohydrates 24g | 13% |
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Comments and questions :: Chicken Curry
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