Directions:
- Combine chicken, garlic, spices and yoghurt in a large bowl, cover and refrigerate 3 hours or overnight.
- Melt butter in large saucepan or wok; cook chicken mixture, stirring, about 10 minutes or til chicken browns slightly.
- Add vinegar, paste, puree, stock, cardamom and cinnamon stick; bring to a boil. Reduce heat and simmer, uncovered, about 30 minutes or til chicken is cooked through.
- Add cream, stir until heated through; stir in cilantro just before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 974.91 Kcal (4082 kJ) | ||
| Calories from fat | 865.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 96.12g | 148% | |
|---|---|---|---|
| Cholesterol | 235.2mg | 78% | |
| Sodium | 159.02mg | 7% | |
| Potassium | 405.75mg | 9% | |
| Total Carbs | 7.07g | 2% | |
| Sugars | 1.81g | 7% | |
| Dietary Fiber | 0.55g | 2% | |
| Protein | 21.63g | 43% | |
| Vitamin C | 3mg | 5% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.7mg | 4% | |
| Calcium | 86.5mg | 9% | |
| Amount Per 100 g | |||
| Calories | 308.7 Kcal (1292 kJ) | ||
| Calories from fat | 273.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.44g | 148% | |
|---|---|---|---|
| Cholesterol | 74.47mg | 78% | |
| Sodium | 50.35mg | 7% | |
| Potassium | 128.48mg | 9% | |
| Total Carbs | 2.24g | 2% | |
| Sugars | 0.57g | 7% | |
| Dietary Fiber | 0.17g | 2% | |
| Protein | 6.85g | 43% | |
| Vitamin C | 0.9mg | 5% | |
| Iron | 0.2mg | 4% | |
| Calcium | 27.4mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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