Easy Chicken Sharabi Curry
This easy chicken sharabi curry recipe shows you how to make chicken sharabi which is a delicious chicken curry made with alcohol, in this case wine.
Servings 4
Calories 297kcal
Equipment
Ingredients
- 1 tablespoon vegetable oil
- 1 large onion finely chopped
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 tablespoon garlic and ginger paste
- ½ 400 g tin of chopped tomatoes
- 1 teaspoon salt
- 100 ml water
- 100 ml red wine
- 1 tablespoon green chilli paste*
- 1 tablespoon tomato ketchup
- Salt and freshly ground pepper.
- 600 g skinned chicken breasts cut into bite size chunks
- 1 tablespoon freshly chopped coriander
Instructions
- Gently heat the oil in a medium sized saucepan then add the onion and cumin seeds and fry until the onions are softened.
- Stir in the turmeric, ground coriander and garlic and ginger paste and stir through for a minute or so.
- Add the chopped tomatoes and salt, bring to the boil then turn down to simmer for a couple of minutes.
- Blitz the onion and tomato mixture in a food processor until pureed.
- Return to the saucepan, gently heat and then stir in the water and red wine, green chilli paste and tomato ketchup. Allow the curry sauce to return to the boil then turn down to simmer. Season to taste.
- Add the chicken, coating well in the sauce and cook for about 15 minutes, stirring throughout to ensure the chicken is cooked through.
- Serve on rice of your choice**, garnished with the freshly chopped coriander.
Notes
*If green chilli paste is not available then use finely chopped, green chillies with their seeds left in.
**wholegrain basmati rice is healthier if you can get it.
Nutrition
Calories: 297kcal | Carbohydrates: 15.5g | Protein: 36g | Fat: 7.4g | Saturated Fat: 1.5g | Monounsaturated Fat: 1.8g | Cholesterol: 111.3mg | Sodium: 983.5mg | Fiber: 3.1g | Sugar: 9.1g | Vitamin A: 250IU | Vitamin C: 20.6mg | Calcium: 70mg | Iron: 2.2mg