Kevin's Amazing Curry Recipe

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Kevin's Amazing Curry
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Ingredients
17
Count
Nutrition
878
Calories
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Ingredients:

Directions:

  1. You need to allow 2 days for this curry, the first day is marinating the chicken, the next is to cook everything and eat, so enjoy!!
  2. Day 1:
  3. Cut chicken in to large pieces
  4. Place in to a large bowl and rub salt in to the chicken (Leave for 20 mins)
  5. Squeeze half a lemon on to the chicken and mix (Leave for 5 - 10 mins)
  6. Squeeze rest of lemon on to chicken and mix (Leave for 5 - 10 mins)
  7. Drain off excess lemon juice
  8. Rub some of the curry paste in to the chicken (Enough to cover)
  9. Pour yogurt in to bowl to cover the chicken
  10. Cover bowl and place in fridge (leave over night)
  11. Day 2:
  12. Preheat oven to the hottest temperature
  13. Place chicken on tinfoil and place in top of oven (Leave cooking whilst carrying on. Check chicken throughout, when slightly burning turn over, when cooked reduce oven heat)
  14. Add half chopped onion to frying pan and fry until soft (on a medium – low heat)
  15. Roast red chilli over gas flame until black, run under the cold tap whilst peeling off skin, then cut open and remove seeds, cut into slices, do not add to onions yet (if you don’t have a gas hob, just add 3/4 deseeded chilli)
  16. Add curry paste and tomato puree (Cook for 5-6 mins adding water if sticking)
  17. Add crushed garlic cloves and curry leaves (cook for 5 mins)
  18. Add red chilli (cook for 5 mins)
  19. Add a teaspoon of sugar and half a pot of cream, and taste
  20. If need be add more sugar and cream until the taste is correct (When taste is good turn heat right down)
  21. In a saucepan melt the butter and a small splash of oil to stop burning (Make sure you have a lid ready. Also turn on kettle to boil some water)
  22. Add spices and other half of chopped onion to pan (fry for 2-3 mins)
  23. Add rice to pan and stir until rice is coated in butter
  24. Pour 1 1/2 mugs of boiling water over rice, stir only once and place on lid (Turn heat down and leave to simmer for 15 mins DO NOT REMOVE LID)
  25. Turn off heat completely to rice (Leave for 15 mins DO NOT REMOVE LID, Place the chicken in the sauce, leave the oven on)
  26. Take off the lid, using a fork remove the spices and then fluff up the rice
  27. Place a tea towel over the rice pan (leave for 5 – 10 mins)
  28. Slightly wet naan bread and place in oven (1 – 2 mins)
  29. Now serve on plates and enjoy!!!!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 878.28 Kcal (3677 kJ)
Calories from fat 477.64 Kcal
% Daily Value*
Total Fat 53.07g 82%
Cholesterol 238.56mg 80%
Sodium 654.9mg 27%
Potassium 857.95mg 18%
Total Carbs 61.56g 21%
Sugars 7.06g 28%
Dietary Fiber 3.84g 15%
Protein 45.51g 91%
Vitamin C 53.8mg 90%
Vitamin A 0.6mg 19%
Iron 47.9mg 266%
Calcium 54.5mg 5%
Amount Per 100 g
Calories 177.69 Kcal (744 kJ)
Calories from fat 96.64 Kcal
% Daily Value*
Total Fat 10.74g 82%
Cholesterol 48.26mg 80%
Sodium 132.5mg 27%
Potassium 173.58mg 18%
Total Carbs 12.45g 21%
Sugars 1.43g 28%
Dietary Fiber 0.78g 15%
Protein 9.21g 91%
Vitamin C 10.9mg 90%
Vitamin A 0.1mg 19%
Iron 9.7mg 266%
Calcium 11mg 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 21.2
    Points
  • 24
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium

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