Chicken Curry Recipe

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Chicken Curry
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Ingredients
20
Count
Nutrition
740
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  1. (S)= spice mix
  2. Make the spice mix.
  3. Chop the thighs into bite-sized pieces. Dice the onion, mince or press the garlic, mince the garlic and dice the chile fine.
  4. Remember the key to Indian cooking: First, toast your spices in oil. In a large pot over high heat, pour in 3 tablespoons of ghee or olive oil. Let it heat until tiny wisps of smoke can be seen. Now add the spice mix. Stir this mixture until the spices begin to turn brown and toast. Approximately 1 minute. DO NOT TAKE YOUR EYES OFF THE POT. IT WILL BURN!
  5. Once the mixture has browned, add the onions, the ginger and the pepper. Liberally salt the mixture (approximately 1 tsp). You want to hold back on the garlic. (Once garlic burns it becomes bitter in taste.) After about 2 minutes, you should see the onion begin to change color. Now add the garlic. Cook for another minute over high heat. This step should result in a dark, spicy paste of vegetables and spices.
  6. Salt the chicken and then add it to the pot. You may need more oil or ghee at this point; if the pan is too dry, add the remaining tablespoon. Begin to brown the chicken. Approximately 4 min.
  7. Once the chicken starts to brown, it’s time for the wine. This step is a pretty well-known technique called deglazing. Sure, the wine adds flavor — but you’ll also notice all the brown bits on the bottom of the pot. You are also using the wine to scrape those up. Those little bits are full of flavor, and you want them incorporated into the final product. So as soon as you add the wine, use your spoon or silicon spatula to start scraping them up into the liquid.
  8. Once the wine begins to cook off and be absorbed by the meat, turn down the temperature to medium.
  9. You’ll notice that the browned bits are emerging again. This time, you’re going to add coconut milk to deglaze. Work up all the nice patches of spice and bits. Once you’ve done this, turn the temperature down to low, cover with a lid, and let cook for about 15 min.
  10. Turn off the heat. Stir in the yogurt. Serve over rice. Enjoy!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 739.7 Kcal (3097 kJ)
Calories from fat 622.78 Kcal
% Daily Value*
Total Fat 69.2g 106%
Cholesterol 158.8mg 53%
Sodium 260.75mg 11%
Potassium 366.41mg 8%
Total Carbs 11.12g 4%
Sugars 3.25g 13%
Dietary Fiber 2.67g 11%
Protein 13.25g 26%
Vitamin C 5.1mg 9%
Iron 1.7mg 9%
Calcium 66.8mg 7%
Amount Per 100 g
Calories 310.07 Kcal (1298 kJ)
Calories from fat 261.06 Kcal
% Daily Value*
Total Fat 29.01g 106%
Cholesterol 66.57mg 53%
Sodium 109.3mg 11%
Potassium 153.59mg 8%
Total Carbs 4.66g 4%
Sugars 1.36g 13%
Dietary Fiber 1.12g 11%
Protein 5.55g 26%
Vitamin C 2.1mg 9%
Iron 0.7mg 9%
Calcium 28mg 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 20
    Points
  • 20
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Total Fat

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