Sri Lankan-style Chicken

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Sri Lankan-style Chicken
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
840
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie840 kcal(40 %)
Protein8.31 g(8 %)
Fat90.05 g(78 %)
Carbohydrates9.68 g(6 %)
Sugar added0 g(0 %)
Roughage4.52 g(15 %)
Vitamin A35.82 mg(4,478 %)
Vitamin D0.02 μg(0 %)
Vitamin E0.55 mg(5 %)
Vitamin B₁0.07 mg(7 %)
Vitamin B₂0.08 mg(7 %)
Niacin5.39 mg(45 %)
Vitamin B₆0.25 mg(18 %)
Folate31.69 μg(11 %)
Pantothenic acid0.6 mg(10 %)
Vitamin B₁₂0.07 μg(2 %)
Vitamin C3.84 mg(4 %)
Potassium382.75 mg(10 %)
Calcium34.06 mg(3 %)
Magnesium26.7 mg(9 %)
Iron1.44 mg(10 %)
Zinc0.45 mg(6 %)
Saturated fatty acids11.76 g
Cholesterol18.27 mg

Ingredients

for
4
Ingredients
¼ cup sunflower oil
1 small chicken (jointed)
1 bay leaf
1 large Eggplant (cut into even sized chunks)
1.333 cups Oil
1 teaspoon pink peppercorns (crushed)
1 teaspoon paprika
1 teaspoon ground Cumin
1 teaspoon ground cilantro
½ teaspoon Madras curry powder
½ teaspoon ground Nutmeg
salt
How healthy are the main ingredients?
chickenEggplantCuminNutmegsalt

Preparation steps

1.
Heat the sunflower oil in a casserole dish over a moderate heat until hot.
2.
Season the pieces of chicken, then sear well until golden brown in colour all over.
3.
Remove the chicken from the dish once seared and add the pieces of aubergine and reduce the heat a little. Sprinkle over the ground spices and add a little salt.
4.
Stir well, then add the coconut milk and the bay leaf.
5.
Bring to the boil, whisking as you do, then add the chicken back to the dish. Reduce to a simmer and cook gently for 30-35 minutes until the chicken is cooked through and the sauce has reduced by at least half.
6.
Adjust the seasoning with salt if necessary. Stir through the pink peppercorns before serving.