Chicken With Spices and Soy Sauce
75 mins (prep 20, cooking 55)
13 ingredients
4 servings
This is an amazing recipe. I adore the flavours. I usually use the left over stock to boil the rice in, and have halved the chilies, but you can add more if you like. It's from the "Best-Ever Curry Cookbook" by Mridula Baljekar, but I wouldn't class it as a curry! Try it. You're not likely to be sorry!

Categories:  served-hot , pasta,-rice-and-grains , seasonal , chicken-breast , rice , poultry , free-of... , <-4-hours , chicken-thigh-&-leg , curries , time-to-make , asian , egg-free , chicken , malaysian , winter , presentation , main-dish , white-rice , meat ,
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Serving Size (408.35 g)
Servings 4
Amount per Serving
Calories 768.19 Calories from Fat 361.17
% Daily Value *
Total Fat 40.13g 246.93%
Saturated Fat 8.94g 178.82%
Trans Fat 0.52g %
Cholesterol 286.67mg 382.22%
Sodium 627.83mg 104.64%
Total Carbohydrate 40.42g 53.89%
Dietary Fiber 3.25 g 51.95%
Sugars 0.26 g %
Protein 62.88g 503.08%
Vitamin A 7.4IU% Vitamin C 0.71mg%
Calcium 69.67mg% Iron 4.34mg%
*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:
ground nutmeg, tamarind paste, plain