Directions:
- Rub the chicken with turmeric powder and salt. Set aside. Soak the dried red chile peppers in hot water until softened. Blend the softened dried chile, fresh red chile pepper, garlic, onion, and ginger in a blender to a paste.
- Heat the oil in a large skillet over medium-high heat. Brown the chicken in the hot oil until golden on all sides. Remove the chicken from the skillet and set aside. Remove excess oil from the skillet, leaving about 1 tablespoon. Cook and stir the chile paste with the cinnamon, star anise, cloves and cardamom seeds until fragrant. Return the chicken to the skillet. Stir in the water, adding more if needed. Toss in the tomatoes and stir in the ketchup and sugar. Bring to a boil then reduce heat to medium-low and simmer until no the chicken longer pink at the bone and the juices run clear, about 15 minutes. Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 341.02 Kcal (1428 kJ) | ||
| Calories from fat | 196.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.78g | 34% | |
|---|---|---|---|
| Cholesterol | 102.04mg | 34% | |
| Sodium | 130.38mg | 5% | |
| Potassium | 426.76mg | 9% | |
| Total Carbs | 12.78g | 4% | |
| Sugars | 4.22g | 17% | |
| Dietary Fiber | 2.59g | 10% | |
| Protein | 22.81g | 46% | |
| Vitamin C | 13.3mg | 22% | |
| Iron | 1.8mg | 10% | |
| Calcium | 39.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 154.63 Kcal (647 kJ) | ||
| Calories from fat | 88.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.88g | 34% | |
|---|---|---|---|
| Cholesterol | 46.27mg | 34% | |
| Sodium | 59.12mg | 5% | |
| Potassium | 193.51mg | 9% | |
| Total Carbs | 5.8g | 4% | |
| Sugars | 1.92g | 17% | |
| Dietary Fiber | 1.17g | 10% | |
| Protein | 10.34g | 46% | |
| Vitamin C | 6.1mg | 22% | |
| Iron | 0.8mg | 10% | |
| Calcium | 17.8mg | 4% | |
* 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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