Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Clove | 1 tsp ground (2g) | 7 |
| Almond | 1 almond (1.2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Cashew Nut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- Whole chicken, cut into small pieces - 1
- Yoghurt - 1 cup
- Onions, chopped - 6
- Ginger - 1
- Garlic pods - 10
- Cloves - 6
- Cinnamon - 2
- Cardamom - 2
- Cashew nuts - 10
- Almonds - 10
- Coconut milk - 1 cup
- Oil - 1/2 cup
- Salt to taste
- Turmeric powder (haldi) - 1/2 teaspoon
- Chilli powder to taste
- =
Directions
Make a paste of the ginger, garlic, cloves, cinnamon, cardamom, cashews and almonds. Heat oil in a big vessel, and add the chopped onions. Fry them till they turn golden brown. Then put the ground masala and fry well. While frying this paste, add 3-4 tablespoons of water. ( you will notice that oil floats on top.) Now add the yoghurt and chicken. Season it well with salt, haldi and chilli powder. Cook for 10 minutes, then add the coconut milk. Cook till done, and garnish with coriander leaves.