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Baked Chicken Curry Flavor-Fest

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)843.5644
Energy (kCal)10074.6619
Carbohydrates (g)86.6719
Total fats (g)685.0388
  • Cuisine

    Asian >> Indian Subcontinent >> Indian

  • Dietary Style

  • Preparation Time

    Cooking Time - 40 minutes, Preparation Time - 10 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Whisk together the mustard, Worcestershire sauce, chili powder, cumin, ginger, and turmeric in a large bowl. Add the chicken to the bowl and toss until they are evenly coated. Scatter the minced garlic over the chicken and toss again. Cover and refrigerate 2 hours. | 2. Preheat oven to 450 degrees F (230 degrees C). | 3. Arrange the chicken pieces with the skin side facing up in a single layer in baking dishes or roasting pans. Pour the remaining marinade over the chicken. Cover with aluminum foil. | 4. Bake in preheated oven until the juices run clear, 40 to 45 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    dijon mustard 1 1/2 cups - - - -
    worcestershire sauce 2/3 cup 143.0 35.6767 0.0 0.0
    chili powder 6 tablespoons 135.36 23.855999999999998 6.4608 6.8544
    cumin 1/4 cup ground 94.5 11.1485 4.4881 5.612
    ginger 2 tablespoons ground 9.6 2.1324 0.2184 0.09
    turmeric 1 teaspoon ground 9.36 2.0142 0.2904 0.0975
    chicken 10 pounds bone 9656.0219 5.8933 830.9619 672.2949
    garlic 6 cloves minced 26.82 5.9508 1.1448 0.09

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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