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Chicken Curry (Dhawan)















Trans-fat Free, Low Carb


1 pound chicken breasts
2 tablespoons vegetable oil
½ teaspoon cumin
4 each cardamom seeds
1 x thai bird's eye chili peppers
2 each cloves
2 medium onions
3 each tomatoes
1 teaspoon ginger paste
1 teaspoon garlic paste
2 teaspoons soy sauce, tamari
1 ½ teaspoons garam masala
1 teaspoon chili powder
¼ teaspoon black pepper
¾ cup water


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 315g (11.1 oz)
Amount per Serving
Calories 28634% of calories from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 96mg 32%
Sodium 248mg 10%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 9%
Sugars g
Protein 74g
Vitamin A 19% Vitamin C 27%
Calcium 5% Iron 10%
* based on a 2,000 calorie diet How is this calculated?


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