Directions:
- In a large skillet, toast the cumin, coriander, and cardamom over low heat until you smell the spices, about 1 minute. Grind the spices finely in a spice grinder.
- Add oil to the skillet, and heat over medium-high until the oil is very hot or smoking. Add the chicken and season with salt and pepper. Let the chicken brown before stirring; and brown evenly on each side.
- Add the curry powder, chili powder, cinnamon, tomatoes, onion, garlic, ginger, coconut milk along with the rest of the ground spices and white wine. Bring to a boil, and then simmer over low heat until the sauce thickens, about 1 hour.
- Season with salt and pepper to taste and add the cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 474.12 Kcal (1985 kJ) | ||
| Calories from fat | 175.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.52g | 30% | |
|---|---|---|---|
| Cholesterol | 3.08mg | 1% | |
| Sodium | 83.95mg | 3% | |
| Potassium | 761.23mg | 16% | |
| Total Carbs | 65.81g | 22% | |
| Sugars | 8.33g | 33% | |
| Dietary Fiber | 6.08g | 24% | |
| Protein | 8.48g | 17% | |
| Vitamin C | 30.3mg | 51% | |
| Iron | 49.8mg | 276% | |
| Calcium | 70.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 110.25 Kcal (462 kJ) | ||
| Calories from fat | 40.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.54g | 30% | |
|---|---|---|---|
| Cholesterol | 0.72mg | 1% | |
| Sodium | 19.52mg | 3% | |
| Potassium | 177.02mg | 16% | |
| Total Carbs | 15.3g | 22% | |
| Sugars | 1.94g | 33% | |
| Dietary Fiber | 1.41g | 24% | |
| Protein | 1.97g | 17% | |
| Vitamin C | 7.1mg | 51% | |
| Iron | 11.6mg | 276% | |
| Calcium | 16.5mg | 7% | |
* 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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