Chicken Curry

Gluten Free
Health score
24%
Chicken Curry
107 min.
4
622kcal

Suggestions


Indulge in the rich and aromatic flavors of our gluten-free Chicken Curry, a dish that promises to transport your taste buds straight to the heart of India. This delightful recipe is perfect for lunch or dinner, serving four hungry souls with a hearty meal that is both satisfying and nourishing. With a preparation time of just 107 minutes, you can easily whip up this culinary masterpiece in your own kitchen.

Imagine succulent pieces of boneless chicken, marinated in a blend of fragrant spices, simmered to perfection in a luscious sauce made from whole canned tomatoes and homemade chicken stock. The addition of toasted coriander and cumin seeds elevates the dish, while the warmth of ginger, garlic, and onions creates a comforting base that will have everyone coming back for seconds.

Garnished with fresh cilantro, crunchy cashews, and served alongside fluffy basmati rice, this Chicken Curry is not just a meal; it’s an experience. The subtle sweetness from golden raisins and the tangy touch of yogurt balance the spices beautifully, making each bite a delightful journey of flavors. Whether you’re hosting a dinner party or enjoying a cozy night in, this Chicken Curry is sure to impress and satisfy. Dive into this culinary adventure and savor the taste of homemade goodness!

Ingredients

  •  bay leaves 
  • 0.5 teaspoon pepper black freshly ground
  • tablespoons butter (or ghee)
  • cups canned tomatoes whole with juices canned peeled seeded
  •  cardamom pods 
  • servings cashew pieces chopped for garnish to taste
  • 1.5 cups chicken stock homemade
  •  cinnamon sticks whole
  • servings basmati rice cooked for serving to taste
  • 2.5 teaspoons coriander seeds 
  • teaspoons cumin seeds 
  • 0.5 cup cilantro leaves fresh chopped
  • tablespoons ginger fresh minced
  • cloves garlic minced
  • 0.5 teaspoon ginger 
  • 0.8 cup golden raisins roughly chopped
  • servings mango chutney for garnish to taste
  • medium onion halved thinly sliced
  • 0.3 cup yogurt plain
  • 0.1 teaspoon pepper red crushed
  • teaspoon salt 
  •  chicken breast whole boneless skinless cut into 2-inch pieces
  • 0.5 teaspoon turmeric 
  • pinch frangelico 
  • servings frangelico for serving to taste
  • pinch frangelico 
  • servings frangelico for serving to taste

Equipment

  • bowl
  • frying pan
  • pot

Directions

  1. In a dry skillet over medium heat, toast coriander and cumin seeds until fragrant, 1 to 2 minutes.
  2. Transfer to spice grinder, add crushed red-pepper flakes, and grind to a powder.
  3. Place in a small bowl, and add turmeric, ginger, cloves, salt, and black pepper.
  4. Add chicken, and toss to coat.
  5. Heat peanut oil in a large pot over medium-high heat.
  6. Add chicken, cooking until browned, 3 to 5 minutes.
  7. Remove chicken.Set aside. Reduce heat, and add ginger, garlic, and onions.Cook until softened and deep-brown in color, 8 to 10 minutes.
  8. Add cinnamon sticks, bay leaf, and cardamom pods; cook for 10 minutes.
  9. Add tomatoes, chicken stock, and cooked chicken.Raise heat to medium high, and cook until liquid is reduced, about 15 minutes.Meanwhile, toast pappadams.Reduce heat to low, and stir in yogurt and raisins.Cook until warmed throughout; add cilantro.
  10. Serve with basmati rice, and garnish with cashews.

Nutrition Facts

Calories622kcal
Protein15.75%
Fat31.25%
Carbs53%

Properties

Glycemic Index
121.47
Glycemic Load
47.22
Inflammation Score
-10
Nutrition Score
28.817391456469%

Flavonoids

Apigenin
0.02mg
Luteolin
0.04mg
Isorhamnetin
4.13mg
Kaempferol
1.29mg
Myricetin
0.08mg
Quercetin
19.08mg

Nutrients percent of daily need

Calories:621.73kcal
31.09%
Fat:22.58g
34.74%
Saturated Fat:6.96g
43.5%
Carbohydrates:86.17g
28.72%
Net Carbohydrates:78.67g
28.61%
Sugar:34.96g
38.85%
Cholesterol:53.2mg
17.73%
Sodium:919.87mg
39.99%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:25.61g
51.22%
Manganese:2.05mg
102.5%
Copper:1.06mg
53.22%
Vitamin B6:1mg
50.24%
Phosphorus:474.79mg
47.48%
Vitamin B3:9.22mg
46.09%
Selenium:32.23µg
46.05%
Magnesium:162.22mg
40.56%
Potassium:1201.64mg
34.33%
Iron:5.95mg
33.05%
Fiber:7.5g
30%
Vitamin C:22.79mg
27.63%
Zinc:3.35mg
22.34%
Vitamin K:22.96µg
21.87%
Vitamin B1:0.3mg
19.98%
Vitamin B2:0.31mg
18.15%
Vitamin B5:1.76mg
17.63%
Calcium:168.6mg
16.86%
Folate:43.81µg
10.95%
Vitamin E:1.64mg
10.92%
Vitamin A:523.49IU
10.47%
Vitamin B12:0.27µg
4.5%
Source:Food.com
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