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Spiced Chicken Curry

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Submitted by mandyjane

YIELD

6 servings

PREP

10 min

COOK

1 hrs

READY

1 hrs

Ingredients

1 15
TABLESPOON ML GHEE (CLARIFIED BUTTER)
2 2
EACH EACH ONIONS
sliced
1 1
EACH EACH GARLIC CLOVES
crushed
¼ 1.3
TEASPOON ML THYME *
2 2
EACH EACH BAY LEAVES *
1 5
TEASPOON ML CINNAMON
1 5
TEASPOON ML CARDAMOM SEEDS
2 10
TEASPOONS ML MACE
1 15
TABLESPOON ML GHEE (CLARIFIED BUTTER)
1 1
EACH EACH CHICKEN
jointed *
2 30
TABLESPOONS ML CURRY POWDER
¼ 1.3
TEASPOON ML CAYENNE PEPPER
1 5
TEASPOON ML SALT
1 ½ 355
CUPS ML COCONUT MILK
3 3
EACH EACH TOMATOES
peeled, chopped
1 15
TABLESPOON ML LEMON JUICE
2 2
EACH EACH APPLES
peeled, thickly sliced
½ 118
CUP ML CREAM
or sour cream

Directions

Heat ghee or butter, sauté onions, garlic and next 5 ingredients, remove from pan.

Add remaining ghee or butter to pan, brown chicken pieces, add next 3 ingredients, cook 2 to 3 minutes.

Add coconut milk and return onion mixture to pan.

Cover and simmer about 35 to 45 minutes, until chicken is tender, add last 4 ingredients, simmer 10 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 230g (8.1 oz)
Amount per Serving
Calories 242 76% from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 16g 78%
Trans Fat 0g
Cholesterol 23mg 8%
Sodium 441mg 18%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 12%
Sugars g
Protein 6g
Vitamin A 16% Vitamin C 25%
Calcium 7% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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