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Chicken Curry (Murga)

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Submitted by johnbarely

YIELD

1 servings

PREP

10 min

COOK

15 min

READY

25 min

Ingredients

2 ½ 1.1
POUNDS KG CHICKEN
skinned
1 5
TEASPOON ML GARAM MASALA *
3 15
TEASPOONS ML SALT
1 237
CUP ML TOMATOES
finely chopped
¼ 59
CUP ML VEGETABLE OIL
½ 118
CUP ML WATER
1 ½ 355
CUPS ML ONIONS
finely chopped
1 ½ 7.5
TEASPOONS ML GINGER
fresh, chopped
1 5
TEASPOON ML GARLIC
finely chopped
1 5
TEASPOON ML VINEGAR
1 1
EACH EACH HOT CHILI PEPPERS
dried, (optional) *

Directions

  1. Cut chicken, separate legs and thighs, back and split breast.

  2. Heat oil over high heat. Add onions fry until golden brown. Take care not to burn them.

  3. Add garlic, ginger and tomatoes. Fry until a smooth paste.

  4. Add chicken, add water, bring to a boil, add salt. Cover pot and lower heat.

Add chili to make it hot if desired.

  1. Stir constantly to avoid burning and coat the chicken pieces 6. After the chicken is done, add vinegar and cook for another 5 minutes.
* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 1755g (61.9 oz)
Amount per Serving
Calories 2769 45% from fat
 % Daily Value *
Total Fat 139g 214%
Saturated Fat 30g 152%
Trans Fat 0g
Cholesterol 1010mg 337%
Sodium 8073mg 336%
Total Carbohydrate 10g 10%
Dietary Fiber 6g 25%
Sugars g
Protein 666g
Vitamin A 42% Vitamin C 69%
Calcium 26% Iron 82%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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