Lahori Chicken Curry with Whole Spices and Potatoes

The recipe Lahori Chicken Curry with Whole Spices and Potatoes could satisfy your Indian craving in around 1 hour and 15 minutes. This main course has 757 calories, 47g of protein, and 45g of fat per serving. This recipe serves 4 and costs $3.22 per serving. 366 people were glad they tried this recipe. It is brought to you by Leites Culinaria. It is a good option if you're following a gluten free diet. If you have turmeric, canolan oil, coriander seeds, and a few other ingredients on hand, you can make it. With a spoonacular score of 95%, this dish is spectacular. Try Chicken & Shrimp Ragoût With Curry Spices, Mackerel with curry spices, and Beef Curry with Toasted Spices for similar recipes.

Servings: 4

Preparation duration: 40 minutes

Cooking duration: 35 minutes

 

Ingredients:

10 black peppercorns

3 tablespoons canola oil

1/2 teaspoon cayenne pepper

1 4-pound chicken, cut into 8 to 10 pieces and skinned

1/2 cup chopped cilantro leaves

1-inch piece cinnamon stick

1 teaspoon coriander seeds

1/2 teaspoon cumin seeds

5 garlic cloves

2-inch piece ginger, peeled and cut in half crosswise

12 green cardamom pods

1 fresh hot green chile, cut in half

Juice of 1 lemon

1/4 cup plain yogurt, whisked until smooth

3 whole dried red chiles

3 medium red boiling potatoes, peeled and quartered

Salt

2 tablespoons store-bought or homemade tomato paste

2 large tomatoes, chopped

3/4 teaspoon turmeric

1 cup plain water

Equipment:

bowl

food processor

pot

blender

frying pan

Cooking instruction summary:

1. Combine the chicken, potatoes, 1/2 teaspoon of the turmeric, 1/4 teaspoon of the cayenne pepper, and 1/4 teaspoon of salt in a large bowl and stir to coat the chicken and potatoes with the spices. Let stand while you make the sauce.2. Finely mince the onion, garlic, and ginger in a food processor and set aside.3. Combine 2 tablespoons of the oil, the cinnamon stick, cardamom, cloves, black peppercorns, red chiles, coriander, and cumin in a large casserole or pot over medium-high heat. Cook, stirring, until fragrant and the cinnamon unfurls, 1 to 2 minutes.4. Add the minced onion mixture, the green chile, and 1 teaspoon of salt and cook, stirring, until the vegetables begin to brown around the edges, 10 to 15 minutes. You may need to turn the heat down to medium if they begin to brown too quickly.5. Remove and discard the cinnamon stick and green chile and stir in the remaining 1/4 teaspoon of turmeric and 1/4 teaspoon of cayenne. Add the tomatoes and tomato paste and cook, stirring, for 5 minutes. Let cool slightly, then transfer to a food processor or blender and pure until smooth. Set aside.6. Heat the remaining 1 tablespoon of the oil in the same casserole or pot over medium-high heat. Add the chicken and potatoes and cook, stirring, for 2 minutes. Add the yogurt, 1 tablespoon at a time, and stir well after each addition. Cook, stirring, to evaporate some of the moisture, about 2 minutes.7. Add the pured tomato mixture and bring to a boil. Stir in the water. Return to a boil, then reduce the heat and simmer, partially covered, until the chicken is cooked through, about 30 minutes, stirring every 5 to 8 minutes and scraping the bottom of the pan to keep the sauce from sticking. Uncover and cook until the sauce is reduced and thickened somewhat, 5 minutes more. Stir in the cilantro and lemon juice. Season with salt to taste. Serve hot.

 

Step by step:


1. Combine the chicken, potatoes, 1/2 teaspoon of the turmeric, 1/4 teaspoon of the cayenne pepper, and 1/4 teaspoon of salt in a large bowl and stir to coat the chicken and potatoes with the spices.

2. Let stand while you make the sauce.

3. Finely mince the onion, garlic, and ginger in a food processor and set aside.

4. Combine 2 tablespoons of the oil, the cinnamon stick, cardamom, cloves, black peppercorns, red chiles, coriander, and cumin in a large casserole or pot over medium-high heat. Cook, stirring, until fragrant and the cinnamon unfurls, 1 to 2 minutes.

5. Add the minced onion mixture, the green chile, and 1 teaspoon of salt and cook, stirring, until the vegetables begin to brown around the edges, 10 to 15 minutes. You may need to turn the heat down to medium if they begin to brown too quickly.

6. Remove and discard the cinnamon stick and green chile and stir in the remaining 1/4 teaspoon of turmeric and 1/4 teaspoon of cayenne.

7. Add the tomatoes and tomato paste and cook, stirring, for 5 minutes.

8. Let cool slightly, then transfer to a food processor or blender and pure until smooth. Set aside.

9. Heat the remaining 1 tablespoon of the oil in the same casserole or pot over medium-high heat.

10. Add the chicken and potatoes and cook, stirring, for 2 minutes.

11. Add the yogurt, 1 tablespoon at a time, and stir well after each addition. Cook, stirring, to evaporate some of the moisture, about 2 minutes.

12. Add the pured tomato mixture and bring to a boil. Stir in the water. Return to a boil, then reduce the heat and simmer, partially covered, until the chicken is cooked through, about 30 minutes, stirring every 5 to 8 minutes and scraping the bottom of the pan to keep the sauce from sticking. Uncover and cook until the sauce is reduced and thickened somewhat, 5 minutes more. Stir in the cilantro and lemon juice. Season with salt to taste.

13. Serve hot.


Nutrition Information:

Quickview
756k Calories
47g Protein
45g Total Fat
42g Carbs
44% Health Score
Limit These
Calories
756k
38%

Fat
45g
69%

  Saturated Fat
10g
67%

Carbohydrates
42g
14%

  Sugar
8g
10%

Cholesterol
165mg
55%

Sodium
497mg
22%

Get Enough Of These
Protein
47g
94%

Manganese
2mg
117%

Vitamin C
87mg
106%

Vitamin B3
18mg
90%

Vitamin B6
1mg
69%

Phosphorus
499mg
50%

Potassium
1712mg
49%

Selenium
33µg
48%

Vitamin A
1777IU
36%

Vitamin K
35µg
34%

Magnesium
123mg
31%

Fiber
7g
30%

Iron
5mg
30%

Zinc
4mg
29%

Vitamin B5
2mg
27%

Copper
0.52mg
26%

Vitamin E
3mg
25%

Vitamin B2
0.42mg
25%

Vitamin B1
0.36mg
24%

Folate
68µg
17%

Vitamin B12
0.73µg
12%

Calcium
119mg
12%

Vitamin D
0.45µg
3%

covered percent of daily need
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Food Joke

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