Chicken Curry
by a UK based family originating in Pakistan
Fat
Saturated Fat
Sugar
Salt
We do not recommended this recipe as a healthy choice. The recipe for this traditional dish was collected from households as part of the South Asian Food Survey, and many households continue to cook it this way. There may be room for improvement — consider alternate recipes that may be available for this dish.
Serves: 10
Ingredients
535 ml corn oil
2 large onions, chopped
800 g tinned tomatoes
3.5 tbsp fresh ginger, crushed
4 tbsp fresh garlic, crushed
2 tbsp cumin powder
2 tbsp coriander powder
2 tsp turmeric
1.25 kg chicken, chopped
50 g fresh coriander, chopped
Source
This recipe had been sourced from Asian Food Survey
Healthy Hints
The Asian Food Survey recipes did not state whether the chicken had skin on or not, but it’s good practice to always remove the skin from chicken before cooking so you cut down on the saturated fat. By the time you’ve added chapatis and/or rice, you could easily clock up 1 000 Calories in one meal if you choose this recipe, so save it for special occasions.
Cooking Guide
1. Heat the oil in a large deep skillet.
2. Sauté the onions on medium heat, until they are golden brown (about 5 to 7 mins).
3. Add the tomatoes, ginger, garlic and spices. Stir for about a minute or so to blend the flavors.
4. Add the chicken and cover. Leave to simmer for about twenty minute on a medium-low heat.
5. Garnish with fresh coriander.
Food facts per serving
Why not compare this recipe with all our other dishes in the Nutrient Table
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