Badam Ni Curry
|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)|
|Garlic||8 Clove (40 gm)|
|Kashmiri red chilies||15 , seeded|
|Cumin seeds||2 Teaspoon|
|Coriander seeds||1 Tablespoon|
|Poppy seeds||2 Tablespoon|
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.
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