Chicken CurryTheWorldWideGourmet.com
Total time: 1hr to 2hr
Preparation time: 10 minutes
Cooking time: 1 1/2 hours
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:196.7 kcal
Proteins:13.9 g
Fats:14.5 g
Carbohydrate:2.7 g
Fibers:0.9 g
Sugar:0.7 g
Cholesterol:59.4 mg
Sodium:66.4 mg
Calcium:21.2 mg
Energy:1020 kcal
Proteins:72 g
Fats:75.4 g
Carbohydrate:13.9 g
Fibers:4.5 g
Sugar:3.7 g
Cholesterol:308.1 mg
Sodium:344.2 mg
Calcium:109.8 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
1
nice farm chicken
150
ml
coconut milk
5
cloves of garlic
2
large and 1 small onion
1
cinnamon stick
3
cloves
2
cardamom pods
4
cm piece of ginger root
6
curry leaves
5
ml
turmeric
1
lime (juice only)
50
g
ghee (clarified butter)
water
salt and pepper
METHOD
- Cut up the chicken and thinly slice the two large onions;
- cut the chilies into strips and remove the seeds; mash 1 clove of garlic with a little salt and pepper, the ginger root and the small onion to form a paste. Rub the chicken pieces well with this paste. Set aside.
- In a Dutch oven, melt the ghee and sauté the sliced onions and chilies. When the onions are translucent, add the crushed curry leaves, cinnamon, cloves and cardamom. Add the chicken, the remaining paste, and the turmeric. Mix well and sauté for 5 minutes.
- Cover with boiling salted water and cook gently for 35-45 minutes. Add the lime juice and coconut milk and simmer again over very low heat for 10 minutes longer. Taste and correct the seasoning if necessary.
- Serve with rice and, if you want an authentically Indian meal, various accompaniments such as: dal, pappadam, chutney and vegetable curry.
WINE SUGGESTIONS
Zinfandel Rosé
Merlot
Chardonnay
