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Chilli Chicken

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Submitted by MLL

YIELD

servings

PREP

10 min

COOK

40 min

READY

50 min

Ingredients

125 125
GRAMS GRAMS BUTTER
or ghee (1/8 lb)
1 15
TABLESPOON ML CINNAMON
2 1E+1
TEASPOONS ML CARDAMOM SEEDS
1 5
TEASPOON ML BLACK PEPPER
1 5
TEASPOON ML CLOVES
3 3
CLOVES CLOVES GARLIC
crushed
4 4
EACH EACH ONIONS
finely sliced
1 15
TABLESPOON ML GINGER
finely chopped
2.2 997.9
2 473
CUPS ML YOGURT, PLAIN
1 5
TEASPOON ML CHILI POWDER
1 5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML SAFFRON THREADS *
1 237
CUP ML COCONUT CREAM
3 45
TABLESPOONS ML ALMONDS
roasted, slivered

Directions

Fry cinnamon, cardamom, pepper and cloves.

Add garlic and ginger and cook for 5 to 8 minutes, stirring to prevent burning.

Toss through the chicken, and cook a further 5 minutes.

Combine chilli, yoghurt, salt, and saffron and add to the chicken.

Cook until tender.

Add coconut cream and almonds, and cook further 5 minutes to allow sauce to reduce.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 606g (21.4 oz)
Amount per Serving
Calories 1113 66% from fat
 % Daily Value *
Total Fat 82g 126%
Saturated Fat 41g 203%
Trans Fat 0g
Cholesterol 288mg 96%
Sodium 1050mg 44%
Total Carbohydrate 9g 9%
Dietary Fiber 6g 23%
Sugars g
Protein 136g
Vitamin A 31% Vitamin C 23%
Calcium 27% Iron 29%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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