Directions:
- Puree the onions, garlic, ginger and water in a blender.
- In seperate bowl, mix together the tumeric, cayenne pepper, cumin, coriander, cardamon, cinnamon, bayleaves, salt and nutmeg.
- In a 8 quart saucepan, heat the Ghee on medium high heat. When the Ghee is hot, add the whole cumin, stirring until the seeds sizzle.
- Add the puree and stir. If it starts sticking turn down the heat. Stir until puree is golden, and most of the moisture has evaperated.
- Add the chicken, stir fry until chicken turns golden brown.
- Add the spice mixture, and stir until they start to give a fagrance.
- Add sour cream, stirring constantly.
- Bring to a boil and reduce heat to the lowest setting possible. Cover tightly, and cook for 30 minutes until the chicken is tender.
- Before serving, sprinkle almonds, and then fresh cilantro on the curry.
- Serve hot over basmati rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 518.37 Kcal (2170 kJ) | ||
| Calories from fat | 408.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 45.39g | 70% | |
|---|---|---|---|
| Cholesterol | 98.09mg | 33% | |
| Sodium | 662.21mg | 28% | |
| Potassium | 421.75mg | 9% | |
| Total Carbs | 14.8g | 5% | |
| Sugars | 1.72g | 7% | |
| Dietary Fiber | 3.56g | 14% | |
| Protein | 15.62g | 31% | |
| Vitamin C | 4.9mg | 8% | |
| Iron | 2.8mg | 16% | |
| Calcium | 140.3mg | 14% | |
| Amount Per 100 g | |||
| Calories | 257.06 Kcal (1076 kJ) | ||
| Calories from fat | 202.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.51g | 70% | |
|---|---|---|---|
| Cholesterol | 48.64mg | 33% | |
| Sodium | 328.39mg | 28% | |
| Potassium | 209.15mg | 9% | |
| Total Carbs | 7.34g | 5% | |
| Sugars | 0.85g | 7% | |
| Dietary Fiber | 1.76g | 14% | |
| Protein | 7.75g | 31% | |
| Vitamin C | 2.4mg | 8% | |
| Iron | 1.4mg | 16% | |
| Calcium | 69.6mg | 14% | |
* 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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