Estimated Nutrition (whole recipe, rough)
Counts 15 of 17 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Seed | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 pieces - 500g chicken portions
- 2 large potatoes
- 1 large onion
- 250 grams peas or mixed vegies
- 1/4 tsp- cinnamon, cardamom, cloves
- 1/2 tsp chili, powder
- 1 tsp- black mustard seeds, turmeric, chicken stock
- 2 tsp- green herb stock, ground cumin, ground coriander, crushed garlic, crushed ginger, garam masala
- 1/4 cup soy sauce oil
Directions
Bone chicken and dice into small pieces. Chop chicken bones into small pieces with a sharp knife or use boneless chicken pieces. Peel and dice the potatoes into medium size cubes. Coarsely slice the onion.
In a large pot heat the oil and the black mustard seeds. Keep covered and fry until the seeds pop (careful not to burn the seeds).
Add the onions and sauté until tender. Add all the spices except the garam masala. Fry for a few minutes. Add the chicken and chicken bones and fry for a few minutes. Add all the potatoes and cover with water. Bring pot to boil and then simmer gently for approximately 15 minutes.
Add the vegetables and cook a further 10 minutes until the chicken and potatoes are cooked.
Lastly add the garam masala, mix and leave for a few minutes before serving. Serve with rice.
To make the curry creamer add 2 tablespoons of un-sweetened plain yoghurt when adding the spices.
One of the favorites with the kids, family recipe with lots of modifications.
Category:Trinidadian Recipes
Category:Trinidadian Meat Dishes