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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 319.2
  • Total Fat: 16.4 g
  • Cholesterol: 68.4 mg
  • Sodium: 92.1 mg
  • Total Carbs: 15.0 g
  • Dietary Fiber: 3.5 g
  • Protein: 29.7 g

View full nutritional breakdown of DAHIWALI CHICKEN CURRY calories by ingredient
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DAHIWALI CHICKEN CURRY

Submitted by: JKELSEY7

Introduction

HICKEN CURRY MADE IN A YOGHURT GRAVY HICKEN CURRY MADE IN A YOGHURT GRAVY
Number of Servings: 2

Ingredients

    2 large boneless chicken breasts, diced into 1-inch cubes
    1 large onion, finely chopped
    2 medium-sized tomatoes, finely chopped
    2-3 green chillies, finely chopped
    1 tbsp ginger-garlic paste
    1/2 cup plain non fat yoghurt, beaten
    1 cinnamon stick
    3-4 cardamom pods, bruised
    3-4 whole cloves
    1-2 dried bay leaves
    4-5 whole black peppercorns
    1/2 tsp red chilli powder
    1/4 tsp turmeric powder
    1 tsp coriander powder
    1/4 tsp cumin powder
    1/4 tsp garam masala powder
    salt, to taste
    2 tbsp light cooking oil
    a handful fresh coriander leaves, chopped for garnish

Directions

HEAT oil in a thick-bottomed pan and saute cardamom, peppercorns, bay leaves, cinnamon stick and cloves, till they begin to sizzle. Add onions and green chillies, and fry for 3-5 minutes on medium-high heat till onions turn pink and tender. Add ginger-garlic paste and saute for another minute or two till it gives out oil.

ADD red chilli powder, cumin powder, turmeric, coriander powder and garam masala, and fry for a minute. Mix in chopped tomamtoes and salt, and cook for a few minutes till tomatoes pulp and releases oil around the sides of the pan. Slowly stir in beaten curd forming a smooth gravy base.

ADD chicken pieces, water if necessary, and allow to cook covered for 10-15 minutes on medium-low heat till done. Garnish with fresh chopped coriander leaves and serve piping hot with a side of rotis or rice, and a salad.


Number of Servings: 2

Recipe submitted by SparkPeople user NJEGGY.






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