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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 273.6
  • Total Fat: 10.9 g
  • Cholesterol: 114.5 mg
  • Sodium: 1,277.3 mg
  • Total Carbs: 15.0 g
  • Dietary Fiber: 3.3 g
  • Protein: 29.5 g

View full nutritional breakdown of JD's chicken curry calories by ingredient
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JD's chicken curry

Submitted by: BYHISSPIRIT

Introduction

This is my neighbor's recipe and we love him so much! This is my neighbor's recipe and we love him so much!
Number of Servings: 12

Ingredients

    Ingredients:
    Stewed Tomatoes, 6 cup
    Garlic, 12 clove (I use about 3 bulbs)
    Salt, 1.5 tbsp (or to taste)
    Cilantro, raw, 1/2 bunch
    Ginger Root, 2 large peeled clumps
    *Cloves, whole, 10
    Onions, raw, 4 medium cut into quarters
    Jalapeno Peppers, 4 pepper place whole into the pot (may seed them if you want less spicy)
    Chicken Thigh, 24 thigh, bone and skin removed
    *Ground tumeric, 2 tbsp
    *Coriander seed, 1 tbsp or ground Corriander
    *Cumin seed, 2 tbsp ground
    *Chili pepper, This is Hot Chili Pepper spice 1 tbsp
    Curry powder, 2 tbsp
    Olive Oil, .25 cup

Directions

Start by removing the skin of the chicken thighs and put into very large pot. Add 2 T of Tumeric and 10 cloves.

With a blender take 1/2 of the tomatoes, garlic, salt, cilantro bunch, ginger root,, onions and blend until mixed well. Pour contents over chicken thighs in pot. Do the same with the other half of the above ingredients only this time add in all the spices except the tumeric and the cloves that have already been placed on top of the chicken.. Pour second batch of blended tomatoes/onions/spice mixture into the large pot. Cook this mixture on medium flame for about 1.5 hours. Add the olive oil and stir and cook another 15 minutes. Let sit for 10 minutes. Enjoy over Indian Basmati rice.

Serving Size: Makes 12 two chicken thigh servings

Number of Servings: 12

Recipe submitted by SparkPeople user BYHISSPIRIT.






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