East Indian Chicken Curry Recipe

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Ingredients:

Serving

5 lbs chicken, cut into
2 tbsp margarine or 2 tbsp vegetable oil
4 medium onions, chopped
3 garlic cloves, minced
4 bay leaves
1 tsp ground cinnamon
6 whole cloves
2 medium tomatoes, peeled and quartered
1 tbsp salt
3 tbsp curry powder
1 tbsp paprika

Directions:

Brown chicen in a non-stick skillet, using a little vegetable oil or margarine. Remove to paper towels and drain. Discard oil or margarine, retaining any browned bits of the chicken.
Heat the 2 TB margarine or oil in the same skillet. Add onions and garlic and saute until browned.
Add bay leaves (crush them between your fingers first), cinnamon and cloves. Cook, covered, for 5 minutes.
Add remaining ingredients to skillet and stir frequently.
Return the chicken to the skillet and spoon the spicy sauce over it. Cover tightly and cook over medium heat until tender.
NOTE: I just use a 14.5-oz can of diced tomatoes, or a quart of whole home-canned tomatoes, drained.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	892.67 Kcal (3737 kJ)
Calories from fat	550.23 Kcal
		% Daily Value*
Total Fat	61.14g	94%
Cholesterol	340.13mg	113%
Sodium	1435.09mg	60%
Potassium	1002.45mg	21%
Total Carbs	11.65g	4%
Sugars	4.39g	18%
Dietary Fiber	3.6g	14%
Protein	69.85g	140%
Vitamin C	23.1mg	38%
Vitamin A	0.1mg	2%
Iron	5.1mg	28%
Calcium	88.9mg	9%

Amount Per 100 g
Calories	176.31 Kcal (738 kJ)
Calories from fat	108.68 Kcal
		% Daily Value*
Total Fat	12.08g	94%
Cholesterol	67.18mg	113%
Sodium	283.45mg	60%
Potassium	197.99mg	21%
Total Carbs	2.3g	4%
Sugars	0.87g	18%
Dietary Fiber	0.71g	14%
Protein	13.8g	140%
Vitamin C	4.6mg	38%
Iron	1mg	28%
Calcium	17.6mg	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.

Tastes

salty
savory
bitter
sweet

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