Nutrition balance score
Great
Glycemic Index
45
Low
Glycemic Load
26
High
Nutrition per serving
Calories462.2 kcal (23%)
Total Fat9 g (13%)
Carbs58.3 g (22%)
Sugars12.6 g (14%)
Protein39.3 g (79%)
Sodium1168.7 mg (58%)
Fiber7.6 g (27%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Preheat oven 200°c
OvenPreheat
Step 2
Boil kettle and heat large wide based oven proof dish with little veg oil on high
Step 3
Peel and chop onions and tomatoes into wedges and add to dish with some salt
Peeler
Knife
Step 4
Crush garlic and cardamom pods and add to dish and ground turmeric, ground coriander, curry and chilli flakes
Step 5
Sprinkle stock cube in, add chopped tomatoes, 1 tsp sugar, 50ml boiled water.
Step 6
Add chicken, bring to boil then uncovered put in oven 30-35 mins
OvenHeat
Step 7
Heat naan 3-4 mins then serve curry with tearing fresh corriander over it and a spoonful of yoghut
Notes
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