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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Preparation Time

  Cooking Time - 35 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Melt margarine in a stockpot over medium heat. Cook and stir apples, celery, onion, carrot, and bell pepper in melted margarine until tender, about 5 minutes. | 2. Stir flour, curry powder, salt, and black pepper into the vegetable mixture. Pour chicken stock over the mixture; add tomatoes and cloves. Add the diced chicken and parsley; bring the mixture to a boil. Reduce heat to medium-low and cook at a simmer until the chicken is cooked through, about 30 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
margarine	3	tablespoons		304.137	0.3807	0.3807	34.0515
apple	2	cups	chopped	130.0	34.525	0.65	0.425
celery	3/4	cup	chopped	12.12	2.2498	0.5227	0.1288
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
carrot	1/2	cup	chopped	26.24	6.1312	0.5952	0.1536
bell pepper	1/2	cup	chopped	-	-	-	-
purpose flour	3/4	cup		-	-	-	-
curry powder	1	teaspoon		6.5	1.1166	0.2858	0.2802
salt	1	teaspoon		-	-	-	-
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
chicken stock	1/2	gallon		691.2	67.77600000000001	48.38399999999999	23.04
tomato	3 1/2	cups	stewed	144.9	32.13	7.56	1.26
clove	2			11.508	2.7523	0.2507	0.546
chicken	1	pound	cut	974.6689	0.0	84.3202	68.2722
parsley	1	teaspoon	minced	0.45	0.0791	0.0371	0.0099

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