Main courses · Meat & poultry
Fragrant Chicken Curry (Metric)
For a vegetarian version replace chicken with potatoes, cut into 5 cm cubes, increase vegetable stock to 225 g and reduce tomato paste to 30 g.
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
- peanuts, roasted, unsalted
- 85 g
- mint leaves
- 10
- English cucumbers
- 170 g
- salt
- salt
- turmeric, dried, ground
- 2 tsp
- cayenne pepper, ground
- 1 tsp
- salt
- 1 tbsp
- cinnamon stick
- 1
- cardamom pods
- 10–15
- whole cloves
- 5–10
- black peppercorns
- 10
- red chillies, dried
- 3
- coriander seeds
- 2 tsp
- cumin seeds
- 2 tsp
- curry leaves, fresh
- 10
- garlic
- 5 cloves
- fresh ginger
- 1 pieces
- onion
- 285 g
- vegetable oil
- 70 g
- tomatoes
- 285 g
- chicken thighs, skinless, bone in
- 910 g
- tomato paste
- 60 g
- peanut butter, smooth
- 60 g
- water
- 910 g
- turmeric, dried, ground
- 2 tsp
- salt
- 2 tsp
- rice, white, type basmati
- 285 g
- butter, unsalted
- 60 g
- parsley leaf, fresh
- parsley leaf, fresh
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 37 g
- Energy
- 3,733.8 kJ
- Calories
- 892.4 kcal
- Fat
- 58.3 g
- Fibre
- 6.2 g
- Carbohydrates
- 58.3 g
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