MURGI KALIA - CHICKEN CURRY FROM BENGAL

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Murgi Kalia - Chicken Curry from Bengal image

A gently spiced curry from the Bengali part of India. Adaped from "1000 Great Indian Recipes" published by Roli & Janssen, 2005.

Provided by Da Huz

Categories     Curries

Time 1h5m

Yield 6 , 6 serving(s)

Number Of Ingredients 14

1 chicken, dismembered
1/4 cup ghee (or shortening)
1 onion, diced
1 teaspoon ground ginger
1 teaspoon ground garlic
1/2 teaspoon ground cloves
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1 teaspoon ground turmeric
1 teaspoon ground coriander
2 teaspoons chili powder
1 cup water
1 (14 ounce) can diced tomatoes
1/2 cup long grain rice

Steps:

  • Dismember the chicken. Take the breasts off the ribcage.
  • Heat the ghee. Add the onion and fry until translucent.
  • Add all the spices and mix to combine. Fry for a few second to flavor the ghee.
  • Add the chicken and brown.
  • Add water and tomato. Cover and simmer until chicken is almost cooked.
  • Add rice and continue simmering 20 minutes.

Nutrition Facts : Calories 322.4, Fat 20.6, SaturatedFat 8.8, Cholesterol 79, Sodium 74.8, Carbohydrate 18.2, Fiber 2.1, Sugar 2.6, Protein 16.2

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