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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Preparation Time

  Cooking Time - 30 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Rinse chicken and pat dry; season with salt and pepper to taste. Heat oil in a large skillet over medium high heat, then saute chicken until browned. Remove chicken from skillet and set aside. | 2. Saute onions in skillet until translucent; add ginger and garlic and saute until fragrant, then stir in curry powder. | 3. Return chicken to skillet and add tomato sauce, coconut milk, cloves, cardamom and cinnamon stick. Season with salt to taste and stir all together. | 4. Reduce heat to low and simmer until chicken is tender and cooked through (no longer pink inside), about 20 to 25 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast half	8		bone-in skinless	-	-	-	-
salt pepper	to taste			-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	2		peeled quartered	128.0	29.888	3.52	0.32
ginger root	1	teaspoon	chopped	1.6	0.3554	0.0364	0.015
garlic	1	teaspoon	crushed	4.172	0.9257	0.1781	0.013999999999999999
curry powder	1	tablespoon		20.475	3.5173	0.9003	0.8826
tomato sauce	1	can		-	-	-	-
coconut milk	1	can		827.5862	19.934	8.2399	85.7811
clove	4			23.016	5.5045	0.5015	1.092
pod cardamom	4			-	-	-	-
cinnamon	1			-	-	-	-
salt	to taste			-	-	-	-

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