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Nutrition Facts
Serving Size 1 (440g) Recipe makes 2 servings The following items or measurements are not included below: dried curry leaves
Calories 649
Calories from Fat 390		(60%)
Amount Per Serving		%DV
	Total Fat 43.3g	66%
	Saturated Fat 10.2g	51%
	Monounsaturated Fat 16.3g
	Polyunsaturated Fat 14.2g
	Trans Fat 0.5g
Cholesterol 157mg		52%
Sodium 1434mg		59%
Potassium 891mg		25%
Total Carbohydrate 30.0g		9%
	Dietary Fiber 1.4g	5%
	Sugars 23.2g
Protein 36.7g		73%
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Chicken 65 Curry

Recipe #396537 | 35 min | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: College Girl
Oct 26, 2009

This sticky, spicy chicken curry is deliciously sweet and packs just the right amount of heat. It is to be scooped up with warm, chewy naan, then licked off of fingers.Your first step is to hunt down some curry leaves. Their flavour is irreplaceable in this dish - a bit nutty, warm, and citrusy. Used a lot in South Indian cooking, they have nothing to do with “curry powder” which is a blend of spices.Start by browning the chicken in a heavy skillet - make sure the oil is good and hot and the chicken has been patted dry before you put it in the pan. Don’t flip it until it releases easily - if it is sticking, leave it - it will tear if you try and turn it before it is ready. Next, cook the onions gently over low heat for about 10 minutes to coax out the sweetness. Then add the spices to the pan to saute before the liquid is added. These three steps have a big flavour impact. As far as curries go, the ingredient list is very short. Which makes it a great curry for beginners, if you can track down some curry leaves at an Indian grocer. Serve with naan http://www.recipezaar.com/Naan-56245 .

SERVES 2 , 4 thighs (change servings and units)

Ingredients

2 tablespoons oil
4 chicken thighs
1 medium onion, chopped
2 garlic cloves, chopped
1/3 cup dried curry leaves (use fresh leaves instead, if you can find them)
1 teaspoon cayenne
3/4 cup ketchup
3/4 cup chicken broth

Directions

1
1. Heat oil in a heavy skillet (I use cast iron) over medium-high heat. Pat chicken thighs with paper towel to dry before adding to skillet. Brown on both sides, flipping only once. Set aside.
2
2. Reduce heat to medium-low and add chopped onions to skillet. Cook for 10 minutes, until soft and golden. Add garlic and continue cooking for 2 minutes. Add cayenne and curry leaves, and saute for 1 minute. Return chicken to skillet, and add ketchup and chicken broth. Simmer uncovered for 20 minutes or more, until chicken is cooked and tender, and sauce has thickened.