DAHIWALI CHICKEN CURRY
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
Introduction
HICKEN CURRY MADE IN A YOGHURT GRAVY HICKEN CURRY MADE IN A YOGHURT GRAVYNumber of Servings: 2
Ingredients
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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.
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.
Member Ratings For This Recipe
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PICKIE98
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1CRAZYDOG
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FISHGUT3
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NASFKAB
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DAIZYSTARLITE
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JANTHEBLONDE
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VW_STEPH
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DIAMONDS4ME
This meal was spectacular! I didn't have cardamom pods and looked up a substitute. The substitute just repeated the ingredients that were already listed. But it turned out very tasty. My 7 yr old loved it & she has never had Indian food before. This recipe will definitely be in my favorites. - 1/3/10
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HILARYTHOMSON85
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DSPRTLYSEEKINME
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MAIZEY
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BABYFACE26
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TRACEYELAINE1
very good curry...the way curry is supposed to be. If it doesn't have a lot of spices listed in the ingredients its not real curry. Getting used to cooking with yogurt though...my husband likes curry made with coconut milk (he's malay)- but too fattening! This is just as good though. Thanks! - 1/4/08
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WHATAGRL42
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CURLIJESSI
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HERCKLE
Mmmmm--Mmmmmm-Mmmmmm! Loved it! (I didn't have the g masala powder, and am not sure what that might have added, but it was excellent even without it.) Thanks for this new recipe! :)
My son took the leftovers to work for lunch today, and a co-worker begged for the recipe--based on the smell alone!:) - 7/10/07
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SAPNAKNIJN
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KMIIRISH
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NANDINI/PATTI
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MEIMEIMISFIT
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KRYSSWATERS
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SELENE81
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KSETHI