Ingredients:
- 4 -6 curry leaves (optional)
- 2 -4 slivers cinnamon sticks
- 1 bay leaf
- 1 tbsp gingerroot, minced
Directions:
- Cut chicken in small cubes. Set aside.
- Place oil in large skillet and heat over medium heat. When oil is hot but not smoking, add curry leaves, cinnamon stick, bay leaf, and peppercorns. Cover and heat until peppercorns pop.
- Add fennel and cumin seeds, fry until cumin seeds become brown.
- Add onion, tomato, garlic, ginger root, and turmeric powder and stir well. Stir-fry until onions are tender.
- Add chicken pieces. Brown well and cook on high heat until chicken becomes opaque (partially cooked). Reduce heat to medium-low.
- Add curry powder, cayenne, salt and black pepper and cumin powder. Stir well, add tomato sauce and stir.
- Cook, covered, over medium-low heat until chicken becomes tender and has absorbed the flavors of the sauce, 35 to 45 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 448.87 Kcal (1879 kJ) | ||
| Calories from fat | 191.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.32g | 33% | |
|---|---|---|---|
| Cholesterol | 133.92mg | 45% | |
| Sodium | 2295.39mg | 96% | |
| Potassium | 960.58mg | 20% | |
| Total Carbs | 19.7g | 7% | |
| Sugars | 7.91g | 32% | |
| Dietary Fiber | 2.71g | 11% | |
| Protein | 46.99g | 94% | |
| Vitamin C | 10mg | 17% | |
| Iron | 1.4mg | 8% | |
| Calcium | 51.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 125.51 Kcal (525 kJ) | ||
| Calories from fat | 53.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.96g | 33% | |
|---|---|---|---|
| Cholesterol | 37.44mg | 45% | |
| Sodium | 641.79mg | 96% | |
| Potassium | 268.58mg | 20% | |
| Total Carbs | 5.51g | 7% | |
| Sugars | 2.21g | 32% | |
| Dietary Fiber | 0.76g | 11% | |
| Protein | 13.14g | 94% | |
| Vitamin C | 2.8mg | 17% | |
| Iron | 0.4mg | 8% | |
| Calcium | 14.3mg | 5% | |
* 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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