Mrs. Chittaluru's Family (Authentic Indian) Chicken Curry Recipe

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Mrs. Chittaluru's Family (Authentic Indian) Chicken Curry Recipe
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Ingredients
15
Count
Nutrition
362
Calories
Total time
60
Minutes
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Ingredients:

  • 4 tbsp ginger (you can easily make this if you want, far better than the jar variety) or 4 tbsp garlic paste (you can easily make this if you want, far better than the jar variety)
  • 3 tbsp coriander powder ( toasted seeds and ground in the blender is best but fresh powder will work fine)
  • 2 tsp cumin powder ( toasted seeds and ground in the blender is best but fresh powder will work fine here too)
  • 1 tsp turmeric
  • 8 whole cloves
  • 1 cinnamon stick
  • 1 tsp cayenne pepper (or to taste) or 1 hot chili pepper
  • 1 1/2 lbs boneless chicken
  • 1 large onion (diced )
  • 2 tbsp butter (optional)
  • hot water

Directions:

  1. Ginger/Garlic Paste: In a blender add peeled ginger and peeled garlic in equal parts and a little water and blend into a paste. You can also buy this in the Indian market, but it is much better when made fresh.
  2. Meat Prep: Cut chicken into bite sized pieces.
  3. In a bowl, mix chicken, salt, pepper, turmeric, cayenne (if using cayenne), cumin powder and coriander powder.
  4. Set Aside.
  5. Cooking: Use medium heat! Lower heat and longer cooking time gives the best results.
  6. In a deep wide pan (using medium heat) heat oil till it's hot and add Cloves, Cardamom (give a small smack on each Cardamom pod to open up the pod just a little bit) and Cinnamon stick.
  7. Move it it around for several minutes.
  8. At this point, I remove the clove and cardamom because I hate biting into them later.
  9. Add onions and saute until they are soft and golden.
  10. Take your time on this as this is what makes the gravy creamy, (you don't want burned onions).
  11. Add Ginger/Garlic paste and lower the heat to medium low and cook for several minutes scraping the bottom often.
  12. If you have enough oil in the pan you will not have that much of a problem. Hey! it's Indian food, so oil is necessary evil :)
  13. Add chicken mix from the bowl and cook till the chicken turns color.
  14. Add butter if desired.
  15. Keep stirring so that bottom is not sticking. This will take about 8-10 minutes or so.
  16. Add tomato and cook for another 2 minutes
  17. Then add hot water to the pan till it barely covers the chicken.
  18. Cook on medium high till you see a lot of bubbling.
  19. Lower the heat to medium/low and cover the pan and let it cook for about 25-30 minutes, stirring occasionally.
  20. When done, you should have smooth dark brownish gravy that is not runny and the chicken should be tender. Eat it with hot rice.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 361.95 Kcal (1515 kJ)
Calories from fat 242.34 Kcal
% Daily Value*
Total Fat 26.93g 41%
Cholesterol 54.4mg 18%
Sodium 509.48mg 21%
Potassium 323.49mg 7%
Total Carbs 16.18g 5%
Sugars 1.13g 5%
Dietary Fiber 1.61g 6%
Protein 14.26g 29%
Vitamin C 7.5mg 13%
Iron 1.6mg 9%
Calcium 29.9mg 3%
Amount Per 100 g
Calories 285.94 Kcal (1197 kJ)
Calories from fat 191.45 Kcal
% Daily Value*
Total Fat 21.27g 41%
Cholesterol 42.98mg 18%
Sodium 402.49mg 21%
Potassium 255.55mg 7%
Total Carbs 12.78g 5%
Sugars 0.89g 5%
Dietary Fiber 1.27g 6%
Protein 11.26g 29%
Vitamin C 5.9mg 13%
Iron 1.3mg 9%
Calcium 23.6mg 3%

* 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

  • 9.2
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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