VegetarianLove Cake
70 min · 831 kcal · Indian
Chicken Curry
A home-style Indian chicken curry: bone-free thigh meat simmered in a bhuna base of onion, tomato, ginger and garlic with everyday spices, lifted with a spoon of mango chutney and finished with garam masala and fresh coriander.
Instructions
- Cut 175 g of boneless chicken thigh into 3 cm pieces and rub with 0.25 tsp of ground turmeric and half of the 0.5 tsp of salt. Leave to sit while you prepare the base, at least 10 minutes.
- Finely chop 1 small onion and 1 ripe tomato. Crush 2 garlic cloves, grate 2 tsp of ginger and slit 1 green chilli.
- Warm 1 tbsp of vegetable oil in a small heavy pan over medium heat and add 0.5 tsp of cumin seeds. When they sizzle and smell toasty, about 20 seconds, add the onion and fry 8 minutes, stirring, until deep golden at the edges.
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477kcal
40gprotein
30gcarbs
23gfat
8gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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