Chicken Curry
by a UK based family originating in Bangladesh
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: 8
Ingredients
200 ml corn oil
2 medium onions, chopped
7 tsp fresh garlic, crushed
5 tsp fresh ginger, crushed
1.7 kg chicken, chopped
5 tsp salt
6 tsp curry powder
1 stick cinnamon powder
2 cardamom pods
4 cloves
1 tsp turmeric
1 bay leaf
2 lemons, squeezed
2 tsp coriander, chopped
Source
This recipe had been sourced from Asian Food Survey
Healthy Hints
Remember to remove the skin from the chicken to keep the saturated fat down. If you use half the salt, this dish will move from red to amber for salt, helping you to keep an eye on your blood pressure.
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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