Chicken Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Generic - Organic Free Range Chicken- Boneless Skinless Thighs, 17.16 oz Fried Dried Onions, 2 tbspOnions, raw, .25 large Avacado Oil, 1.5 tbsp Butter, salted, 1 tbsp Ginger Root, 2 tbsp Garlic, 2 tsp Red Ripe Tomatoes, 2 medium choppedYogurt, plain, whole milk, .25 cup (8 fl oz)Cumin powder, 1 tbsp Coriander Powder, 3 tsp Garam Masala, 1 tsp Turmeric, ground, 1 tspGreen Chilli 2 Bay Leaf 1Peppercorn 4Dried Red Chili 1 Lemon Juice, 1 fl oz Salt to tasteCilantro for garnishing
Wash then cut the chicken into 1 inch pieces.
In a bowl marinate the chicken in Lemon Juice with a pinch of salt. Tightly cover the bowl and refrigerate for 1 hour.
Take out the marinated chicken and keep it aside after an hour.
Chop Onions, Ginger, Garlic and Green chillies and keep them separately.
In a pan add 1Tbsp of avocado oil with 1/2 a Tbsp of butter and wait for it to get hot. Add onions and fry them until they turn golden brown and now add ginger and garlic and fry them together for some more time. Take this out in a container and wait for it to cool.
In the same pan add 1/2 Tbsp of Avocado oil and fry dried onions. Be very careful as they are very easy to burn. Keep this aside for some time as well.
Grind the fried dried onions along with onion, ginger and garlic into a fine paste. Add one tablespoon of water while grinding.
In the pan add 1/2 Tbsp of butter and wait for it to melt but not brown/burn. Add the marinated chicken and fry this until he chicken is cooked half way through. Make sure you turn the chicken occasionally so stop it from burning. I do this process on medium low. The chicken will leave a lot of oil. Take this chicken out in a clean bowl. Leave the oil from the chicken in the pan.
Add Peppercorn, bay leaf and dried red chili into the pan. Wait for few seconds and then add the chicken back into the pan along with chopped tomatoes and cook it on medium heat until the chicken is almost completely cooked.
Add the onion, ginger garlic paste and mix it well. Occasionally turn this so it does not stick. Add the yogurt when the chicken is completely cooked and cook it for few more minutes.
Garnish with cilantro, serve Hot!
Serving Size: 4 servings of 131 grams each
Number of Servings: 4
Recipe submitted by SparkPeople user MJKITCHEN.
In a bowl marinate the chicken in Lemon Juice with a pinch of salt. Tightly cover the bowl and refrigerate for 1 hour.
Take out the marinated chicken and keep it aside after an hour.
Chop Onions, Ginger, Garlic and Green chillies and keep them separately.
In a pan add 1Tbsp of avocado oil with 1/2 a Tbsp of butter and wait for it to get hot. Add onions and fry them until they turn golden brown and now add ginger and garlic and fry them together for some more time. Take this out in a container and wait for it to cool.
In the same pan add 1/2 Tbsp of Avocado oil and fry dried onions. Be very careful as they are very easy to burn. Keep this aside for some time as well.
Grind the fried dried onions along with onion, ginger and garlic into a fine paste. Add one tablespoon of water while grinding.
In the pan add 1/2 Tbsp of butter and wait for it to melt but not brown/burn. Add the marinated chicken and fry this until he chicken is cooked half way through. Make sure you turn the chicken occasionally so stop it from burning. I do this process on medium low. The chicken will leave a lot of oil. Take this chicken out in a clean bowl. Leave the oil from the chicken in the pan.
Add Peppercorn, bay leaf and dried red chili into the pan. Wait for few seconds and then add the chicken back into the pan along with chopped tomatoes and cook it on medium heat until the chicken is almost completely cooked.
Add the onion, ginger garlic paste and mix it well. Occasionally turn this so it does not stick. Add the yogurt when the chicken is completely cooked and cook it for few more minutes.
Garnish with cilantro, serve Hot!
Serving Size: 4 servings of 131 grams each
Number of Servings: 4
Recipe submitted by SparkPeople user MJKITCHEN.
Nutritional Info Amount Per Serving
- Calories: 261.6
- Total Fat: 15.2 g
- Cholesterol: 111.6 mg
- Sodium: 152.3 mg
- Total Carbs: 7.8 g
- Dietary Fiber: 1.3 g
- Protein: 25.1 g
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