Sri lankan chicken curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Onions, raw, 1 cup, chopped Chicken Leg, 3 leg, bone and skin removed *Potato, raw, 1 small (1-3/4" to 2-1/2" dia.) *Fennel seed, 1 tsp Curry powder, 3 tbspWater, tap, 1 cup (8 fl oz)Salt, 1 tbsp Sunflower Oil, 4 tbsp
Heat sunflower oil in a non- stick pan then add chopped onion.
Fry on medium to low heat unti lightly golden then add dried chillies (not on list), curry leaves, fennel seeds and mustard seeds then fry for longer until all onion is almost dark brown.
Wash the chicken then add to the pan with the onion frying then add 1 teaspoon of tumeric powder and a little salt to taste then mix and cover to cook on low heat.
After about 10 to 15 minutes, add curry powder, ginger and garlic then a little water then cover again. (You could add more salt at this point if u require)
Serving Size: 12 chicken leg piece and gravy with 1 cup or handful of rice makes a serving
Number of Servings: 1
Recipe submitted by SparkPeople user KINSA2.
Fry on medium to low heat unti lightly golden then add dried chillies (not on list), curry leaves, fennel seeds and mustard seeds then fry for longer until all onion is almost dark brown.
Wash the chicken then add to the pan with the onion frying then add 1 teaspoon of tumeric powder and a little salt to taste then mix and cover to cook on low heat.
After about 10 to 15 minutes, add curry powder, ginger and garlic then a little water then cover again. (You could add more salt at this point if u require)
Serving Size: 12 chicken leg piece and gravy with 1 cup or handful of rice makes a serving
Number of Servings: 1
Recipe submitted by SparkPeople user KINSA2.
Nutritional Info Amount Per Serving
- Calories: 1,208.9
- Total Fat: 72.6 g
- Cholesterol: 312.0 mg
- Sodium: 7,343.2 mg
- Total Carbs: 55.5 g
- Dietary Fiber: 13.7 g
- Protein: 86.5 g
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