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Fire Island Curry

herbal.chef's picture
  Butter 1⁄4 Cup (4 tbs) (1/2 Stick)
  Thinly sliced onions 2 Cup (32 tbs)
  Garlic 2 Clove (10 gm), finely chopped
  Chicken 3 Pound, cut into serving pieces (1 In Number)
  Freshly grated ginger/One half teaspoon ground ginger 1 Teaspoon
  Poppy seeds 1 Teaspoon
  Cumin 1 Teaspoon
  Coriander seeds 1 Teaspoon
  Salt 1 Teaspoon
  Hot chili pepper 1 Teaspoon
  Cinnamon stick 1 , broken
  Bay leaves 2
  Cardamom 1 Teaspoon, peeled and crushed
  Whole cloves 5
  Water 2 Cup (32 tbs)
  Coconut cream 1 Cup (16 tbs)

Melt the butter in a large skillet and cook the onions and garlic in it until golden brown.
Add the chicken pieces and brown on all sides.
Then, sprinkle the chicken with the ginger, poppy seeds, cumin, coriander seeds and salt.
Cook the chicken ten minutes longer, turning once and stirring around.
Add the chili pepper, cinnamon stick, bay leaves, cardamom and cloves to the skillet.
Add the water, cover the skillet loosely and simmer thirty minutes, or until chicken is done.
Remove the bay leaves and cloves and add the coconut cream.
Bring to a boil and simmer three minutes.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3993 Calories from Fat 2129

% Daily Value*

Total Fat 240 g369.8%

Saturated Fat 109.6 g548%

Trans Fat 0 g

Cholesterol 1032.7 mg344.2%

Sodium 2949.2 mg122.9%

Total Carbohydrates 167 g55.8%

Dietary Fiber 11.8 g47.2%

Sugars 133.9 g

Protein 286 g571.8%

Vitamin A 60.2% Vitamin C 61.3%

Calcium 45.9% Iron 101.6%

*Based on a 2000 Calorie diet


Fire Island Curry Recipe