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Badam Ni Curry

Ingredients
  Chicken 2 Small
  Onion 1 , sliced
  Black peppercorns 1 Tablespoon
  Coconut milk 2 Cup (32 tbs) (Extracted From 1.5 Coconuts)
  Tamarind ball 1 , soaked in 0.5 cup hot water (Size Of A Walnut)
  Salt To Taste
  Ghee 2 Tablespoon
  Almonds 100
  Ginger 1 Inch
  Garlic 8 Clove (40 gm)
  Kashmiri red chilies 15 , seeded
  Cumin seeds 2 Teaspoon
  Coriander seeds 1 Tablespoon
  Poppy seeds 2 Tablespoon
Directions

Cook chicken with sliced onion, peppercorns and ginger in five cups water.
Allow chicken to cool in stock.
Joint chicken and strain stock.
Heat fat in another pan and fry ground spices, being careful not to allow it to burn, especially as there are almonds in it.
Add coconut milk and stock and simmer till curry has the consistency of cream.
Add chicken and tamarind juice and simmer for another five minutes.
Cool and reheat before serving.
Serve with boiled rice.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Main Dish
Method: 
Simmering
Dish: 
Curry
Ingredient: 
Chicken
Preparation Time: 
60 Minutes
Cook Time: 
60 Minutes
Ready In: 
120 Minutes
Servings: 
6

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Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1445 Calories from Fat 879

% Daily Value*

Total Fat 100 g154.5%

Saturated Fat 38.7 g193.3%

Trans Fat 0 g

Cholesterol 348.4 mg116.1%

Sodium 412.4 mg17.2%

Total Carbohydrates 25 g8.2%

Dietary Fiber 9.1 g36.4%

Sugars 7 g

Protein 113 g226.1%

Vitamin A 15.1% Vitamin C 71.4%

Calcium 28.3% Iron 50.2%

*Based on a 2000 Calorie diet

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Badam Ni Curry Recipe