Curry Of Chicken
|Frying chickens||2 , cut into serving pieces|
|Yoghurt||1⁄2 Pint (About 1 Cup)|
|Tamarind juice||2 Teaspoon|
|Onions||6 Medium, thinly sliced|
|Garlic||4 Clove (20 gm), finely minced|
|Green ginger/0.5 teaspoon powdered ginger||1 1⁄2 Inch, grated|
|Cardamom seeds||8 , peeled|
|Powdered coriander||1 1⁄2 Tablespoon|
|Water||1 1⁄2 Cup (24 tbs)|
|Ripe tomatoes/2 cups canned italian plum tomatoes, drained||4 , peeled|
|Crushed red pepper||To Taste|
Marinate the chicken for one hour in a mixture of the yoghurt, one teaspoon of the turmeric and the tamarind juice.
Heat the butter in a large casserole or dutch oven.
Add the onions, garlic, ginger, cinnamon, cardamom seeds and bay leaves.
Cook, stirring occasionally, until the onions are well browned.
Add the coriander and the remaining turmeric and cook three minutes longer.
Add the chicken pieces and remaining marinade and cook until the moisture evaporates.
Add water to barely cover the chicken and cook ten minutes longer.
Add tomatoes, crushed red pepper and salt.
Cover and simmer until the chicken is tender, thirty to forty five minutes.
Serving size: Complete recipe
Calories 6838 Calories from Fat 3459
% Daily Value*
Total Fat 385 g592.7%
Saturated Fat 124.6 g622.8%
Trans Fat 0 g
Cholesterol 2137.9 mg712.6%
Sodium 2547.6 mg106.1%
Total Carbohydrates 188 g62.6%
Dietary Fiber 44.8 g179%
Sugars 78.8 g
Protein 641 g1282%
Vitamin A 172% Vitamin C 288.9%
Calcium 127.1% Iron 233.2%
*Based on a 2000 Calorie diet