Chicken Curry

40 minutes Prep: 10 minutes Cook: 30 minutes

286 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1	pound	chicken breasts
2	tablespoons	vegetable oil
1/2	teaspoon	cumin
4	each	cardamom seeds
1	x	thai chile
2	each	cloves
2	each	onion	chopped
3	each	tomato	peeled
1	teaspoon	ginger paste
1	teaspoon	garlic paste
2	teaspoons	soy sauce
1 1/2	teaspoons	garam masala
1	teaspoon	chili powder
1/4	teaspoon	black pepper

Directions

Clean the chicken, making sure to cut off all fat.

Heat the oil, then brown the cumin seeds and cardamom.

Add the Thai chile (be careful of the fumes) and cloves.

Add the chopped onion, then cook until brown.

Then add the tomatoes, ginger paste, garlic paste, and soy sauce.

Cook together until all has a pasty texture.

Add remaining spices and mix well.

Put in the chicken, and stir until coated well with the paste.

Cook for five to seven minutes, then add the water.

Cover and cook until tender, about 20 minutes.

Remove the chile before serving.

Garlish with fresh cilantro and serve with cooked rice.

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Nutrition Facts

Serving Size 271g

Amount per Serving

Calories 286 34% of calories from fat

	% Daily Value*
Total Fat 11.0g	17%
Saturated Fat 2.0g	10%
Trans Fat 0.0g
Cholesterol 96mg	32%
Sodium 246mg	10%
Total Carbohydrate 9.0g	3%
Dietary Fiber 2.0g	9%
Sugars 5.0g
Protein 37.0g	74%

Vitamin A	19%		Vitamin C	27%
Calcium	4%		Iron	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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I used this recipe 25 years ago when it first came out. This has got to be one of the BEST recipes ever, when using the filling that goes along with this recipe. There was never a bite left on any plate when served to company or at a party. The fudge cake batter is nice and fudgy, keeping it moist and the filling is perfect;not too sweet or heavy or dense.

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