Estimated Nutrition (whole recipe, rough)
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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 |
| Ghee | 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
- 1 whole chicken, cut into small pieces
- 4 tablespoons of freshly ground pepper
- 3 tablespoons of coconut paste
- 2 teaspoon chilli powder
- 2 teaspoon cumin powder
- 3 teaspoon dhania
- 1/2 teaspoon turmeric
- 2 large onions, sliced finely
- 2 cloves
- 1 cinnamon stick
- 2-3 cardamoms
- 2 tomatoes , cut into small cubes.
- 1 tomato , blended to a smooth paste
- 3 tablespoon cooking oil or ghee(clarified butter)
- Blend to a smooth paste:
- 1 piece ginger
- 2-3 garlic cloves
Directions
Marinate the chicken in salt and 2 tablespoon of pepper for 1/2 hour and place in mixing bowl. Fry the chicken in large pan using 1/4 of the oil, drain and set aside.
Fry the onions in rest of the oil till it turns translucent.
Add the cloves, cinnamon and cardammom and fry for a minute. Now add the ginger-garlic paste and fry till the paste turns brown. Add the spices (red chilli powder, etc) and stir in for a minute.
Now add tomato, coconut paste and the remaining pepper. Fry for a while till the whole mixture loses all moisture. #Now add the tomato paste.
Add the chicken pieces and stir till all the chicken is well covered with the masala.
Add 1-2 water and keep covered for 10 minutes. You can add more water to get a gravy. Serve hot garnished with chopped coriander leaves.
You can eat this with either roti or plain rice/dal.
Category:Trinidadian Recipes
Category:Trinidadian Meat Dishes