Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Seed | not in our table | 0 |
| Coriander | 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
- 4 tbsp oil
- 6 whole cardamom pods , seeds removed
- 2 tsp whole coriander seeds
- ⅛ tsp ground cinnamon
- ¼ tsp whole cumin seeds
- 1 bay leaf
- 1 clove garlic , chopped
- 1 cup onion , chopped
- 2 lb fryer chicken or chicken parts
- ½ cup currants (or raisins , if currants are unavailable)
- 1 cup sour cream (or 1 cup plain yogurt plus ½ cup sour cream)
Directions
Heat oil in a pan until quite hot but not smoking.
Add cardamom seeds, coriander, cinnamon, cumin, and bay leaf. Cook until seeds crack (1–2 minutes).
Reduce heat, then add garlic and onion. Cook until tender and translucent.
Reserve onion mixture in a dish.
Season chicken with salt and pepper, then roll in flour.
Fry chicken in the pan, adding oil if needed, until almost done.
Add the reserved onion mixture and currants.
Add sour cream (or mixture of sour cream and yogurt) and simmer until chicken is tender and sauce has cooked down a little.
Serve with Saffron Sweet Rice .