Asian Curry Chicken (Authentic)
"A summer weekend saw my sister in law surprise me with this awesome tasting Chicken Curry, a recipe shared by one of the nurses a co worker at the hospital. It’s an absolute winner! Have to love the sharing of authentic recipes! I love fenugreek seeds but had no idea one could buy dried fenugreek leaves. I found mine at Superstore. Original recipe calls for fresh tomatoes or canned. I usually go with 2 cans diced tomatoes adding a can of plum tomatoes cut in chunks, I love the extra sauce! Can be made with chicken, beef or tofu. Another plus is it’s freezer friendly for those unexpected meals, pot of rice in the rice cooker and you’re done."
Original is 6 - 8 servings
Ingredients
Nutritional
- Serving Size: 1 (574.3 g)
- Calories 514.6
- Total Fat - 24.3 g
- Saturated Fat - 1.6 g
- Cholesterol - 362.9 mg
- Sodium - 839.6 mg
- Total Carbohydrate - 42.6 g
- Dietary Fiber - 7.9 g
- Sugars - 10.6 g
- Protein - 32.9 g
- Calcium - 83.3 mg
- Iron - 7 mg
- Vitamin C - 98.2 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Season chicken pieces with salt and pepper, brown in large pan over medium heat set aside
Step 2
Saute onions, ginger, garlic and chili peppers, add in garam malasa, cardamon pods, bay leaves, dried fenugreek leaves, chopped cilantro, add tomatoes, salt and pepper to taste
Step 3
Add browned chicken pieces back to pan, allow to simmer for at least 1 – 2 hours or until chicken falls off the bone (for ease I like to do the low simmer in the oven)
Step 4
Great served over Basmati rice, enjoy!
Tips
No special items needed.
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