Hot Chicken Curry
This fiery curry is a real kick in the mouth. The recipe is quick and easy to make, but packs a punch.
Ingredients
- 2 tbsp corn oil
- 1/4 tsp fenugreek seeds
- 1/4 tsp onion seeds
- 2 onions chopped
- 1/2 tsp garlic pulp
- 1/2 tsp ginger pulp
- 1 tsp ground coriander
- 1 tsp chilli powder
- 1 tsp salt
- 14 oz canned tomatoes
- 2 tbsp lemon juice
- 12 oz chicken skinned, boned and cubed
- 2 tbsp chopped fresh coriander
- 3 fresh green chillies chopped
- 1/2 red pepper cut into chunks
- 1/2 green pepper cut into chunks
- fresh coriander sprigs
Instructions
- In a medium saucepan, heat the oil and fry the fenugreek and onion seeds until they turn a shade darker. Add the chopped onions, garlic and ginger and fry for about 5 minutes until the onions turn golden brown. Turn the heat to very low.
- Meanwhile, in a separate bowl, mix together the ground coriander, chilli powder, salt, canned tomatoes
- and lemon juice.
- Pour this mixture into the saucepan and turn up the heat to medium. Stir-fry for about 3 minutes.
- Add the chicken pieces and stir-fry for 5-7 minutes.
- Add the fresh coriander, green chillies and the red and green peppers. Lower the heat, cover the saucepan and let this simmer for about 10 minutes until the chicken is cooked.
- Serve hot, garnished with fresh coriander sprigs.
Calories: 228 kcal
Carbohydrates: 18 g
Protein: 10 g
Fat: 14g
Saturated Fat: 2 g
Trans Fat: 1 g
Cholesterol: 31 mg
Sodium: 865 mg
Potassium: 535 mg
Fiber: 17 g
Sugar: 9 g
Vitamin A: 955 IU
Vitamin C: 52 mg
Calcium: 62 mg
Iron: 2 mg