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Indian Hot Chicken Curry

 

Indian Hot Chicken Curry recipe
39

Yield

8

servings

Prep

10

min

Cook

40

min

Ready

1

hrs

 

Ingredients

1 pound chicken breasts
boneless, skinless
2 tablespoons vegetable oil
½ teaspoon cumin
4 cardamom seeds
*
1 thai bird's eye chili peppers
*
2 cloves
*
2 medium onions
finely chopped
3 tomatoes
whole, peeled
*
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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 111g (3.9 oz)
Amount per Serving
Calories 14334% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 48mg 16%
Sodium 124mg 5%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 5%
Sugars g
Protein 37g
Vitamin A 9% Vitamin C 13%
Calcium 2% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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