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Madagascar Chicken Curry

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.4922
Energy (kCal)747.3568
Carbohydrates (g)27.2262
Total fats (g)73.3729
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Marinate chicken in lemon juice for 30 minutes, drain and season with salt and pepper to taste. Heat oil and add chicken. Saute over medium heat for 5 minutes. Remove chicken and place in a container and set aside. | 2. Saute onions until slightly browned. Add bell peppers and garlic and saute 3-4 minute Stir and reduce heat to simmer. Add coconut milk, ginger, cayenne powder, and lemon rind. Add the chicken back to the stew. | 3. Cover pot and simmer 30 minutes, or until thickened. If mixture is too thin, simmer with lid removed until desired consistency is reached. Serve over a bed of steamed white rice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast half 2 boneless cut - - - -
    lemon juice 1/2 cup 26.84 8.418 0.42700000000000005 0.2928
    oil 2 tablespoons 224.25599999999997 0.0 0.0717 25.4669
    coconut milk 2/3 cup canned 368.0 8.863999999999999 3.6639999999999997 38.144
    yellow onion 1 chopped 114.84 6.8382 0.8265 9.396
    red bell pepper 1 sliced chopped - - - -
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    ginger 2 teaspoons ground 3.2 0.7108 0.0728 0.03
    lemon 1 teaspoon grated rind 1.2808 0.4116 0.0486 0.0132
    cayenne powder 1/4 teaspoon - - - -
    salt - - - -
    white pepper - - - -

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



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