Main courses · Meat & poultry
Fragrant Chicken Curry
For a vegetarian version replace chicken with potatoes, cut into 2 inch cubes, increase vegetable stock to 8 oz and reduce tomato paste to 1 oz.
TM5TM6TM7
Details
- Difficulty
- Medium
- Prep
- 15 min
- Active
- 15 min
- Cook
- 60 min
- Total
- 60 min
- Yield
- 6 portions
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- Category
- Main coursesMeat & poultry
- Time
- 30–60 min
- Nutrition
- High proteinHigh fibre
- Difficulty
- Medium
- Rating
- Well rated
- unsalted peanuts, roasted
- 85 g
- mint leaves
- 10
- English cucumber
- 170 g
- salt
- salt
- ground turmeric
- 2 tsp
- ground cayenne pepper
- 1 tsp
- salt
- 1 tbsp
- cinnamon stick
- 1
- cardamom pods
- 10–15
- whole cloves
- 5–10
- whole black peppercorns
- 10
- red chilies, dried
- 3
- coriander seeds
- 2 tsp
- cumin seeds
- 2 tsp
- curry leaves
- 10
- garlic
- 5 cloves
- fresh ginger
- 1 pieces
- yellow onions
- 283 g
- vegetable oil
- 71 g
- tomatoes
- 283 g
- chicken thighs, air-chilled, bone in
- 907 g
- tomato paste
- 57 g
- creamy peanut butter
- 57 g
- water
- 907 g
- ground turmeric
- 2 tsp
- salt
- 2 tsp
- basmati rice
- 283 g
- unsalted butter
- 57 g
- fresh parsley leaves
- fresh parsley leaves
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 46 g
- Energy
- 3,774 kJ
- Calories
- 902 kcal
- Fat
- 55 g
- Fibre
- 6 g
- Carbohydrates
- 58 g
Cooking instructions are available on the original Cookidoo® page.
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