Chicken For Indian Curry Dishes (Indian Restaurant Style)
Make curry night effortless with this easy restaurant style cooked chicken for Indian curry dishes recipe, perfect for adding to takeaway style curries.
Servings 3 portions
Calories 298kcal
Equipment
- 1 pot
Ingredients
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon coriander seeds
- 1/4 teaspoon black peppercorns
- 2 green cardamom pods, crushed
- 2 cloves
- 1/4 cinnamon stick or cassia bark
- 1 Indian bay leaf (Tej Patta)
- 1/4 teaspoon garam masala
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 1/4 teaspoon beetroot powder (optional, for colour)
- Pinch dried fenugreek leaves (methi)
- 1/2 teaspoon sea salt
- 50 millilitres vegetable oil
- 200 millilitres water
- 2 skinless, boneless chicken breast fillets, about 300g total weight
Instructions
- In a pot, add 1/2 teaspoon cumin seeds, 1/2 teaspoon coriander seeds, 1/4 teaspoon black peppercorns, 2 green cardamom pods, crushed, 2 cloves, 1/4 cinnamon stick or cassia bark, 1 Indian bay leaf (Tej Patta), 1/4 teaspoon garam masala, 1/4 teaspoon smoked paprika, 1/2 teaspoon turmeric, 1/4 teaspoon beetroot powder (optional, for colour), Pinch dried fenugreek leaves (methi), 1/2 teaspoon sea salt, 50 millilitres vegetable oil and 200 millilitres water. Mix briefly, bring to the boil, reduce the heat to medium and simmer for 5 minutes.
- Add 2 skinless, boneless chicken breast fillets, about 300g total weight, and simmer for about 10-12 minutes, until the chicken pieces are cooked through. Remove from the heat and set aside to cool, leaving the chicken pieces in the liquid as it cools.
- Strain the chicken from the spiced stock. The cooked chicken is now ready to add to Indian curry sauces as desired, or set aside in the fridge or freezer until needed.
Nutrition
Serving: 125grams | Calories: 298kcal | Protein: 31g | Fat: 18.6g | Saturated Fat: 2g | Cholesterol: 85mg | Sodium: 500mg | Potassium: 250mg | Calcium: 14mg | Iron: 1.2mg