ZERO-OIL CHICKEN CURRY
Zero-Oil Chicken Curry - Yes it is possible. This curry has zero-oil but it is as delicious as any regular curry. Made with fresh ground spices for best result.
Servings 6 serving
Calories 419kcal
Ingredients
- 1 kg chicken cut into small pieces
- 1 cups Yoghurt fresh
- 2 Onions large
- 1 inch ginger piece
- 8 - 10 cloves garlic of
- 1 tablespoon Coriander powder
- ½ tablespoon Cumin powder
- 1 teaspoon Turmeric
- 1 teaspoon Chilli powder
- 1 teaspoon Red chilli powder Whole Kashmiri
- 1 teaspoon Garam masala
Instructions
- Cut onion into quarters. Boil onion, garlic and ginger in enough water for 10 mins. Discard water and let everything cool.
- Grind together boiled onion, ginger, garlic to a fine paste.
- In a big mixing bowl add cleaned chicken, Yoghurt, onion ginger garlic paste, all dry spices and salt to taste.
- Mix everything well and marinate in the refrigerator for at least 1 hours or overnight.
- Remove marinated chicken at least 1 hour before preparation and let it come to room temperature.
- Shake off the extra marination and add a few pieces of chicken to a hot pan. Stir fry on medium-high heat for 3-4 minutes until you see small brown spots. Take out of the pan and keep covered.
- Repeat the above step and cook the rest of the chicken, few pieces at a time.
- Once all the chickens are browned, add all the browned chicken back to the pan and any leftover marination.
- Add 1/4 cup of water, cover and cook on low heat for 20 minutes or until the gravy has thickened.
- Garnish with fresh coriander leaves while serving.
Nutrition
Serving: 1g | Calories: 419kcal | Carbohydrates: 9g | Protein: 34g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 130mg | Sodium: 146mg | Potassium: 507mg | Fiber: 1g | Sugar: 4g | Vitamin A: 392IU | Vitamin C: 11mg | Calcium: 101mg | Iron: 2mg