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Chicken Soya Curry Recipe

Recipe By Bethica Das

#chicken - Chicken curry is very popular and is everyone's favourite main course. In fact, you must have had various versions of chicken curry. Now do try out my version, where I have paired chicken with soya bean granules to come up with this extremely unique and an equally yummy dish. It is a great party recipe, which is a must try, to surprise your loved ones. It is of course a great weekend lunch menu that can be enjoyed with naan, kulcha, tandoori roti, jeera rice, pulao or plain biryani.

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Non Vegdiet
30minstotal
30m.total
Chicken Soya Curry
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Ingredients for Chicken Soya Curry Recipe

  • 166.67 Grams Curry cut chicken
  • 0.08 Cup Soya granules, soaked in warm water
  • 0.67 Tbsp oil
  • 0.33 Inches cinnamon stick
  • 1 Pieces green cardamoms
  • 1.67 Pieces Cloves
  • 0.33 Pieces Chopped onion
  • 0.17 Tsp turmeric powder
  • 0.33 Tsp red chili powder
  • To Taste salt
  • 0.33 Tbsp coriander powder
  • 0.33 Tsp cumin powder
  • 0.33 Tsp garam masala powder
  • As Required coriander leaves to garnish
  • 0.33 Tbsp Marinade - oil
  • 0.17 Tsp mustard seeds
  • 0.33 Tsp urad dal (split black gram)
  • 0.33 Tbsp chana dal (Bengal Gram)
  • 0.33 Pieces Sliced onions
  • 0.67 Pieces Garlic cloves
  • 0.33 Inch ginger
  • 0.67 Pieces Green chilies
  • 0.67 Tbsp fresh grated coconut
  • 0.67 Tbsp roasted peanuts
  • 0.17 Tsp tamarind paste
  • 0.17 Cup yoghurt

Directions: Chicken Soya Curry Recipe

  • STEP 1. Marinade - Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add urad dal and chana dal. Sauté for a few seconds.
  • STEP 2. Add onion, ginger, garlic and green chilies. Sauté till light brown. Set aside to cool down. Then grind along with coconut, peanuts, tamarind paste and yoghurt into a smooth paste.
  • STEP 3. Marinate the chicken with this paste overnight in the refrigerator.
  • STEP 4. Heat oil and temper with cinnamon, cloves and cardamom. Sauté for a few seconds.
  • STEP 5. Add onion and stir fry till light brown. Add all the dry spices mixed with some water. Sauté till the oil separates.
  • STEP 6. Now add the marinated chicken and cook, covered till the moisture has evaporated.
  • STEP 7. Add 1 cup water and the drained soya. Bring it to a boil and then cook, covered till the chicken is soft and the gravy comes to a desired consistency. Switch off the flame.
  • STEP 8. Garnish with coriander leaves and serve along with naan, kulcha, tandoori roti, jeera rice, pulao or plain biryani for a great weekend lunch.
Nutrition
value
633
calories per serving
48 g Fat40 g Protein12 g Carbs9 g FiberOther

Current Totals

  • Fat
    48g
  • Protein
    40g
  • Carbs
    12g
  • Fiber
    9g

MacroNutrients

  • Carbs
    12g
  • Protein
    40g
  • Fiber
    9g

Fats

  • Fat
    48g

Vitamins & Minerals

  • Calcium
    138mg
  • Iron
    5mg
  • Vitamin A
    213mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    11mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    78mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    2mg
  • Vitamin E
    4mg
  • Copper
    < 1mcg
  • Magnesium
    121mg
  • Manganese
    2mg
  • Phosphorus
    457mg
  • Selenium
    38mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Bethica Das