Chanchill's Curried Chicken
75 mins (prep 20, cooking 55)
14 ingredients
4-6 servings
A delicious recipe from a dear friend of the family who so generously shared her secrets with grateful friends. The style or seasoning mix combination is from the Punjab region of India. The spicy "heat" of this dish can be adjusted by the amount of cayenne pepper and jalapeno peppers you use, this recipe as shown is about medium spicy. Note in step #2 the key to a delicious sauce is to stir constantly. I use skinless/boneless chicken. This can also be used for lamb, pork or beef. When using the other meats, the most economical cuts can be used, though fat and grisle should always be removed before cooking, for best results. Great served with or over the Indian rice dish, Plauta.

Categories:  chicken , poultry , main-dish , meat , whole-chicken , curries ,
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Serving Size (417.94 g)
Servings 4
Amount per Serving
Calories 613.11 Calories from Fat 356.76
% Daily Value *
Total Fat 39.64g 243.94%
Saturated Fat 10.32g 206.46%
Trans Fat 0.22g %
Cholesterol 292.57mg 390.1%
Sodium 1513.06mg 252.18%
Total Carbohydrate 4.84g 6.45%
Dietary Fiber 1.15 g 18.37%
Sugars 2.44 g %
Protein 60.38g 483.03%
Vitamin A 774.69IU% Vitamin C 4.47mg%
Calcium 38.28mg% Iron 3.5mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
medium onions, jalapeno pepper, hot water, medium potatoes