Directions:
- Heat oil in a heavy based pan.
- Add the ginger, garlic, chopped onions and curry leaves; stir fry till the onions become glassy. The flavour of the curry leaves just hit you at this point.
- Add the coriander, chili, and turmeric, powder; mix well. Sprinkle a little water so that the masalas don't burn.
- Now add your chicken, salt, crushed peppercorns and mix.
- Add the chopped tomatoes, chopped cilantro and the rest of the water; mix well.
- Cover and cook till chicken is done.
- Remember do not add too much of water as the gravy should be thick.
- Garnish with fresh cilantro and serve hot with boiled rice or paranthas.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 527.78 Kcal (2210 kJ) | ||
| Calories from fat | 333.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.01g | 57% | |
|---|---|---|---|
| Cholesterol | 180mg | 60% | |
| Sodium | 158.93mg | 7% | |
| Potassium | 637.17mg | 14% | |
| Total Carbs | 9.13g | 3% | |
| Sugars | 3.75g | 15% | |
| Dietary Fiber | 2.05g | 8% | |
| Protein | 37.53g | 75% | |
| Vitamin C | 20.9mg | 35% | |
| Iron | 2.5mg | 14% | |
| Calcium | 60.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 152.61 Kcal (639 kJ) | ||
| Calories from fat | 96.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.7g | 57% | |
|---|---|---|---|
| Cholesterol | 52.05mg | 60% | |
| Sodium | 45.96mg | 7% | |
| Potassium | 184.25mg | 14% | |
| Total Carbs | 2.64g | 3% | |
| Sugars | 1.08g | 15% | |
| Dietary Fiber | 0.59g | 8% | |
| Protein | 10.85g | 75% | |
| Vitamin C | 6.1mg | 35% | |
| Iron | 0.7mg | 14% | |
| Calcium | 17.4mg | 6% | |
* 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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