Murgi Kalia Chicken Curry From Bengal Recipes
MURGI KALIA - CHICKEN CURRY FROM BENGAL
A gently spiced curry from the Bengali part of India. Adaped from "1000 Great Indian Recipes" published by Roli & Janssen, 2005.
Provided by Da Huz
Categories Curries
Time 1h5m
Yield 6 , 6 serving(s)
Number Of Ingredients 14
Steps:
- Dismember the chicken. Take the breasts off the ribcage.
- Heat the ghee. Add the onion and fry until translucent.
- Add all the spices and mix to combine. Fry for a few second to flavor the ghee.
- Add the chicken and brown.
- Add water and tomato. Cover and simmer until chicken is almost cooked.
- Add rice and continue simmering 20 minutes.
Nutrition Facts : Calories 322.4, Fat 20.6, SaturatedFat 8.8, Cholesterol 79, Sodium 74.8, Carbohydrate 18.2, Fiber 2.1, Sugar 2.6, Protein 16.2
MURGI KALIA - CHICKEN CURRY FROM BENGAL
A gently spiced curry from the Bengali part of India. Adaped from "1000 Great Indian Recipes" published by Roli & Janssen, 2005.
Provided by Da Huz
Categories Curries
Time 1h5m
Yield 6 , 6 serving(s)
Number Of Ingredients 14
Steps:
- Dismember the chicken. Take the breasts off the ribcage.
- Heat the ghee. Add the onion and fry until translucent.
- Add all the spices and mix to combine. Fry for a few second to flavor the ghee.
- Add the chicken and brown.
- Add water and tomato. Cover and simmer until chicken is almost cooked.
- Add rice and continue simmering 20 minutes.
Nutrition Facts : Calories 322.4, Fat 20.6, SaturatedFat 8.8, Cholesterol 79, Sodium 74.8, Carbohydrate 18.2, Fiber 2.1, Sugar 2.6, Protein 16.2
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