Bombay Chicken Curry
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By Dan O'Kelly
Bombay Chicken Curry
Prepare this curry in advance (at least half a day) so that chicken with bones can absorb the gravy. Cool and fridge, then reheat before serving.
Updated at: Sat, 30 Dec 2023 03:08:41 GMT
Nutrition balance score
Great
Glycemic Index
58
Moderate
Glycemic Load
15
Moderate
Nutrition per serving
Calories369.9 kcal (18%)
Total Fat14.5 g (21%)
Carbs26 g (10%)
Sugars4.6 g (5%)
Protein34.3 g (69%)
Sodium532.6 mg (27%)
Fiber4.3 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Chicken Marinade
2kgChicken Lovely legs
w/ bone, no skin
1 tspsalt
½ tspturmeric powder
2 tspsgarlic-ginger paste
4 tbspslemon juice
1 TbspChicken Masala powder
Chicken Masala Powder Ingredients
2 tspscumin powder
2 tspscorriander powder
1 ½ tspblack pepper powder
2 tspsturmeric powder
½ tspcardamon powder
½ tspcinnamon powder
½ tspclove powder
1 ½ tspgaram masala
For the Curry
Instructions
Step 1
Marinate chicken overnight - prick chicken at several places with point of knife
Step 2
In a large deep cooking dish, saute onions in oil
CooktopHeatStep 3
When onions are brown, add marinated chicken and fry with onions
CooktopHeatStep 4
Add 1 cup warm water, 1 tbsp of remaining chicken masala powder, potatoes, lemon juice, sugar, chilli, salt and chilli powder. Cover and cook for 30 minutes.
CooktopHeatStep 5
Remove lid and cook for 10 minutes
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