Chicken Curry
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 267.3
- Total Fat: 11.5 g
- Cholesterol: 95.5 mg
- Sodium: 780.9 mg
- Total Carbs: 13.5 g
- Dietary Fiber: 2.7 g
- Protein: 27.9 g
View full nutritional breakdown of Chicken Curry calories by ingredient
Number of Servings: 4
Ingredients
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8 chicken drumsticks
3 med onions chopped
1 can tomatoes chopped
4-5 chilies
1 1/2 tsp ground coriander
1 1/2 tsp ground cumin
1 1/2 tsp tandoori powder
1 1/2 tsp tumeric
1 1/2 tsp salt
3 cloves garlic, chopped
2 tbsp olive oil
1 cup water
Directions
Add oil to large pot and cook onoins, garlic and ginger until soft and golden.
Add chilies, tomatoes and spices, simmer on low heat for approx 10 minutes.
Add chicken and water, allow to boil for approx 10 minutes, stirring occasionally, then reduce heat and simmer until the chicken is cooked.
Serve with natural yogurt, rice and chappatis.
Number of Servings: 4
Recipe submitted by SparkPeople user TRISHA26.
Add chilies, tomatoes and spices, simmer on low heat for approx 10 minutes.
Add chicken and water, allow to boil for approx 10 minutes, stirring occasionally, then reduce heat and simmer until the chicken is cooked.
Serve with natural yogurt, rice and chappatis.
Number of Servings: 4
Recipe submitted by SparkPeople user TRISHA26.
Member Ratings For This Recipe
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ZIGWEEGWEE
An authentic Indian "curry" is something like a stew, not just the name of the powder. Not all recipes for Indian curry include curry powder - it's just what we're accustomed to. It's the same idea as Chinese food we eat in a restaurant. It is usually not authentic Chinese food they eat in China. - 7/24/09
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RADHANAVANI
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ROBLIN2773
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MILLYMOUSE1
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ARCHUSRI
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ASTALANYA
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TREAZURE
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MUKAMI12
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EMERALDGAZE
Chillies are the smaller and skinny peppers
Chapati: It is made from a dough of atta flour (whole grain durum wheat), water and salt. The dough is rolled out into discs of approximately twelve centimeters in diameter on a platform with a rolling pin. it is browned on both sides on a very hot pan - 10/2/08
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ZEE777
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LYLAJI
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DIJEDA
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PRETTYCURVES
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SERGEANTMAJOR
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NGAIBRUCE
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IAMDESSIE
I make Guyanese Curry Chicken without Tomatoes and Ginger. We don't put those two ingriends with curry powder. Curry power already has its' color and flavor with bay leaves. Where is the Curry Powder? This is Stew Chicken due to the tomatoes. We also add Potatoes to the recipe. You would enjoy mine. - 12/13/09
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LADYCALICO
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NEGRI5
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DUTCHONEY
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YIAYIA-THALIA
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GEORGIANNE1
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CEEBEE
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BJACKSO5
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REANEA
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CD11172095
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NONNAOF2
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ALETARENNEE
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JILLSWORLD
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ALLEY2300
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COOKI3123
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POLSKARENIA
For those who are not in the 'know' - curry powder is a blend of various spices, depending on the type of curry required. It is more authentic and traditional to make your own blend and vary the spices and quantities according to taste and strength of flavour wanted. Curry spices vary regionally. - 8/26/11
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CHEMARKMOM
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BLACKBEAUTY54
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BRANDNEWJEANS
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ACINNOREV
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MYDONNA13
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TYCA41458
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ELCLAYTOR
I read LAMDESSIE's comments about Guyanan Curry Chicken & was glad about it. I've tried to find this recipe for years. I tasted it when a lady from Guyana made it with potatoes & it was green in color. Sooooo yummy!!!! Please post your recipe!!!! Also one for the bread 'Doll Porie', garlic eggplant - 12/11/10
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SUGARSMOM2
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GRAMPIAN
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