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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  All Recipes

| 1. Melt butter in large saucepan. Add onion, carrot, celery, pepper, apple, and chicken. Cook until browned. | 2. Stir in flour, curry powder, mace, cloves, parsley, and tomatoes. Cover, and simmer 1 1/2 hours. | 3. Take chicken out, set aside, and strain vegetables from broth. Return chicken to pot. | 4. Using a food mill, puree vegetables. Return to soup. Season to taste with salt and pepper. | 5. Add rice and boiling white stock. Serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1/4	cup		342.0	15.714	10.686	28.8
onion	1/4	cup	sliced	16.0	3.736	0.44	0.04
carrot	1/4	cup	sliced	13.12	3.0656	0.2976	0.0768
celery	1/4	cup	chopped	4.04	0.7499	0.1742	0.0429
green bell pepper	1/4	cup	chopped	7.2975	1.5985	0.2502	0.0938
apple	1		peeled cored sliced	52.8	14.036	0.297	0.14300000000000002
chicken breast meat	1	cup	chopped	-	-	-	-
purpose flour	1/4	cup		-	-	-	-
curry powder	1	teaspoon		6.5	1.1166	0.2858	0.2802
mace	1/4	teaspoon	chopped	2.0188	0.2146	0.0285	0.1376
clove	4			23.016	5.5045	0.5015	1.092
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
tomato	1	cup	stewed	41.4	9.18	2.16	0.36
salt pepper	to taste			-	-	-	-
white rice	1	cup	cooked	675.25	147.9075	13.1905	1.2209999999999999
beef stock	5	cups		856.8	93.366	31.625999999999998	40.446

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