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Serves: 6

Ingredients

5 tbsp vegetable oil
2 large onions, chopped
4 tsp fresh garlic, crushed
1 kg chicken, on the bone, skinned and chopped
2 tsp salt
5 tsp curry powder
2 tsp chilli powder
2 handfuls fresh coriander, chopped

Source

This recipe had been sourced from Asian Food Survey

Healthy Hints

The traditional Bengali chicken curry recipe collected in the South Asian Food Survey had, on average, around 10% fat. Although this is also a Bengali recipe, this dish has less fat and is a better choice. However,lower fat choices are not "no fat" choices, so don’t go overboard with your portion size.

Cooking Guide

1. Heat a large non-stick pan and add the oil. Sauté the onions in the hot oil over a medium heat, until they are golden brown (about 7-10 minutes).

2. Add the garlic and chicken and brown over a medium heat.

3. Add the salt, curry powder and chilli powder. Stir for about a minute or so to blend the flavours.

4. Cover and cook for about twenty-five minutes on a medium to low heat or until the chicken is tender. Pierce the chicken close to the bone to check the juices run clear and not pink.

5. Garnish with fresh coriander.