Directions:
- Heat the oil in a wide saucepan and, when hot, add the mustard seeds.
- Once the seeds start popping, remove the pan from the heat.
- When the popping stops, return to the heat, reduce the heat and stir in the chilis and onion.
- Fry for 8-10 minutes until the onions are soft.
- Add the tomatoes and 1 cup water (if using canned tomatoes, drain juice into measuring cup and add additional water to equal 1 cup) and stir.
- Stir in the tamarind and coriander seeds and season.
- Add the chicken, mix well and cook over a medium heat for 8 minutes until cooked through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 440.81 Kcal (1846 kJ) | ||
| Calories from fat | 141.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.68g | 24% | |
|---|---|---|---|
| Cholesterol | 139.24mg | 46% | |
| Sodium | 781.17mg | 33% | |
| Potassium | 1534.61mg | 33% | |
| Total Carbs | 27.18g | 9% | |
| Sugars | 14.04g | 56% | |
| Dietary Fiber | 6.81g | 27% | |
| Protein | 53.12g | 106% | |
| Vitamin C | 498.7mg | 831% | |
| Iron | 2.8mg | 15% | |
| Calcium | 87.4mg | 9% | |
| Amount Per 100 g | |||
| Calories | 84.41 Kcal (353 kJ) | ||
| Calories from fat | 27.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3g | 24% | |
|---|---|---|---|
| Cholesterol | 26.66mg | 46% | |
| Sodium | 149.59mg | 33% | |
| Potassium | 293.87mg | 33% | |
| Total Carbs | 5.2g | 9% | |
| Sugars | 2.69g | 56% | |
| Dietary Fiber | 1.3g | 27% | |
| Protein | 10.17g | 106% | |
| Vitamin C | 95.5mg | 831% | |
| Iron | 0.5mg | 15% | |
| Calcium | 16.7mg | 9% | |
* 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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