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Chicken Curry, Bangladeshi Variation Vanessa Courtier
Healthy Hints
This recipe is a lower fat version of a traditional Bengali chicken curry, yet a portion still gives you almost 40 grams of fat, which is about half of the amount an adult should aim for in a whole day. Lower fat choices are not "no fat" choices, so don’t go overboard with your portion size.
Ingredients
Ingredients
5 tbsp vegetable oil
2 large onion, chopped
4 tsp fresh garlic, crushed
1 kg chicken, on the bone, skinned and chopped
1 tsp salt
5 tsp curry powder
2 tsp chilli powder
2 handfuls fresh coriander, chopped
What does this chart mean?
- Calories507kcal
- Protein33.0g
- Fat37.0g
- Saturated fat7.9g
- Carbohydrate11.9g
- Sugars (Total)6.9g
- Fibre1.7g
- Salt1.8g
Directions
1. Heat the oil in a large pan. 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 to ensure that all the chicken is covered in the curry mixture.
4. Cover and cook for about twenty-five minutes on a low to medium 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.
