Peppercorn sauce

Ginger Chicken Curry

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Rating: (1)Serves: 6Serve With: Pilau Rice, Naan BreadCook Time: N/A
MED
Energy Density
1.9kcal/g
MED
FAT
25g per serve
MED
SATURATES
4g per serve
LOW
SUGARS
5g per serve
HIGH
SALT
17.1g per serve
Free-from:
Suitable for:FreezingHalalKosherPregnant Women

Preparation

  1. Blend 2 onions, the tomatoes and milk in a blender
  2. Cut the remaining 2 onions into slices or pieces
  3. Cut the ginger julienne
  4. Deseed and finely dice the chillis
  5. Grind the peppercorns and coriander seeds in a spice or coffee grinder
  6. Cut the chicken into edible chunks, around 3cm cubes
  7. Heat the oil and add the chicken
  8. After a minute or so add the salt
  9. Once the chicken is white add the chilli powder, turmeric and coriander seed powder
  10. Mix well so the chicken becomes well coated
  11. Pour in the milk, onion and tomato mixture
  12. Add 250ml of water to the blender, wash around and then add into the pan and increase the heat until the sauce is boiling. Then reduce to a simmer
  13. Cut the ginger into thin strips (known as cut julienne)
  14. Add the ginger and onion pieces to the curry, stir in well, and place a lid over the mix
  15. Cook on a medium heat for around 10-15 minutes
  16. Remove the lid. The curry can be served but if you find the mixture is a little thin, leave on a medium-low heat with the lid removed for up to 20 minutes to reduce

Ingredients

  • 1.2kg chicken breasts
  • 4 medium onions
  • 6 medium tomatoes
  • 400ml milk
  • 2 tsp salt
  • 4 hot chili peppers, finely diced
  • 1 tbsp turmeric
  • 2 tbsp coriander seeds
  • 2 tsp whole black pepper
  • 100g fresh ginger
  • 100ml oil
  • 250ml water
  • 2tbsp garam masala

Equipment

  • Large pan with lid
  • Blender
  • Knife
  • Chopping board
  • Spice grinder

Notes

Nutritional Facts

  • Serving size: 215g
  • (17% / 21%)   Calories: 419kcal
  • (45%)Total fat: 25g
  • (20%)   Saturated fat: 4g
  • (54%)   Unsaturated fat: 19g
  • (5%)   Cholesterol: 16mg
  •   Trans Fat: 0.0g
  • (15%)Total carbohydrates: 46g
  • (17%)   Sugars: 5g
  • (60%)   Fibre: 15g
  • (28%)Protein: 14g
  • Salts
  • (343%)   Sodium: 6.9g
  • (38%)   Potassium: 1.3g
  • Minerals
  • Calcium: 41%
  • Iron: 270%
  • Zinc: 30%
  • Magnesium: 53%
  • Phosphorus: 40%
  • Copper: 111%
  • Manganese: 73%
  • Selenium: 90%
  • Fluoride: 9%
  • Cryptoxanthin: 14mg
  • Lycopene: 23%
  • Lutein: 268mg
  • Vitamins
  • Vitamin A: 38µg
  • Thiamin (B1): 0%
  • Riboflavin (B2): 0%
  • Niacin (B3): 27%
  • Vitamin B5: 20%
  • Vitamin B6: 0%
  • Folate (B9): 5%
  • Vitamin B12: 0%
  • Choline: 7%
  • Vitamin C: 30%
  • Vitamin E: 33%
  • Vitamin K: 42%
  •  
  • Arginine: 1g
  • Aspartic Acid: 1g
  • Glutamate: 1g
  • Glycine: 0mg
  • Proline: 1g
  • Serine: 0mg
  • Tyrosine: 0mg
  • Alanine: 0mg
  • Cystine: 0mg
  • Amino Acids
  • Histidine: 0mg
  • Isoleucine: 0mg
  • Leucine: 1g
  • Methionine: 0mg
  • Phenylalanine: 0mg
  • Threonine: 0mg
  • Tryptophan: 0mg
  • Valine: 1g
  • Lysine: 1g
  • Betaine: 5mg

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