Directions:
- Heat oil in large saucepan and fry curry leaves until they start to turn colour.
- Add onions, ginger and garlic, cook on medium heat until soft. Add all the spices, salt and vinegar and stir well.
- Add the chicken and stir to coat meat. Add whole spices and the tomatoes, stir and cover.
- Simmer, stirring occasionally (don't be tempted to add any water - as the juices will make enough) for 40 minutes.
- Add the coconut milk or even a small amount of cream if coconut milk is not available.
- Stir through and thicken if necessary.
- Serve with rice. the curry can always be made hotter by serving Sambal olek (crushed chilli) for those who like their curry hotter.
- This dish freezes well.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1685.41 Kcal (7056 kJ) | ||
| Calories from fat | 1479.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 164.44g | 253% | |
|---|---|---|---|
| Cholesterol | 368.89mg | 123% | |
| Sodium | 494.57mg | 21% | |
| Potassium | 731.76mg | 16% | |
| Total Carbs | 16.93g | 6% | |
| Sugars | 5.64g | 23% | |
| Dietary Fiber | 2.95g | 12% | |
| Protein | 36.61g | 73% | |
| Vitamin C | 12.5mg | 21% | |
| Iron | 2mg | 11% | |
| Calcium | 63mg | 6% | |
| Amount Per 100 g | |||
| Calories | 350.4 Kcal (1467 kJ) | ||
| Calories from fat | 307.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.19g | 253% | |
|---|---|---|---|
| Cholesterol | 76.69mg | 123% | |
| Sodium | 102.82mg | 21% | |
| Potassium | 152.13mg | 16% | |
| Total Carbs | 3.52g | 6% | |
| Sugars | 1.17g | 23% | |
| Dietary Fiber | 0.61g | 12% | |
| Protein | 7.61g | 73% | |
| Vitamin C | 2.6mg | 21% | |
| Iron | 0.4mg | 11% | |
| Calcium | 13.1mg | 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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