Chicken Curry (Ordinary)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 62.3
- Total Fat: 2.0 g
- Cholesterol: 15.4 mg
- Sodium: 21.6 mg
- Total Carbs: 4.2 g
- Dietary Fiber: 0.6 g
- Protein: 6.8 g
View full nutritional breakdown of Chicken Curry (Ordinary) calories by ingredient
Number of Servings: 18
Ingredients
-
Oil - 2 Tablespoons
Whole Spices - Cinnamon (1 unit - small size), Cloves (2), Bay Leaves (dried, 2)
Onions - 2 (medium sized) - Thinly sliced
Tomatoes - 1 (large sized) - Finely Diced
Chicken Breasts - 1.5 lb (2 large breasts cut in to bite sized cubes)
Ginger paste - 1 tablespoon
Garlic paste - 1 tablespoon
Potatoes - 3 (medium sized, peeled and chopped in to bite sized cubes)
Marinade for chicken:
Low Fat Yoghurt - 4 Tablespoons
Pepper - 1 teaspoon
Garam Masala pwdr - 1 teaspoon
Chilli Pwdr - I teaspoon
Coriander Pwdr - 1 tablespoon
Turmeric Pwdr - I teaspoon
Salt - 1 Teaspoon
Chicken Masala - 2 Tablespoons
Directions
Marinate the chicken -
Mix chicken with all the marinade ingredients and keep in the fridge for 5 -10 minutes.
Heat the oil in a pan, add the whole spices.
Once the oil heats up, put in the finely diced onions.
Once the onions have softened a bit (in abt 5 mins)
Add the tomatoes (cook for further 6 minutes, stirring periodically)
Once the onions turn translucent, add the ginger, garlic paste. (Cook for a minute)
Then add the marinated chicken pieces
Add the potatoes
Mix everything well
Pour 3/4 cup of water and cook for approximately 30 minutes on medium heat with the lid closed or until potatoes and chicken are fully cooked.
Notes:
Add more salt depending upon your requirements
For more spice, you can slit two green chillies half way and put in the pan.
Add cilantro leaves, once the curry is done for garnishing and extra flavouring.
Number of Servings: 18
Recipe submitted by SparkPeople user ANNAMABRAHAM.
Mix chicken with all the marinade ingredients and keep in the fridge for 5 -10 minutes.
Heat the oil in a pan, add the whole spices.
Once the oil heats up, put in the finely diced onions.
Once the onions have softened a bit (in abt 5 mins)
Add the tomatoes (cook for further 6 minutes, stirring periodically)
Once the onions turn translucent, add the ginger, garlic paste. (Cook for a minute)
Then add the marinated chicken pieces
Add the potatoes
Mix everything well
Pour 3/4 cup of water and cook for approximately 30 minutes on medium heat with the lid closed or until potatoes and chicken are fully cooked.
Notes:
Add more salt depending upon your requirements
For more spice, you can slit two green chillies half way and put in the pan.
Add cilantro leaves, once the curry is done for garnishing and extra flavouring.
Number of Servings: 18
Recipe submitted by SparkPeople user ANNAMABRAHAM.