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Murghi Curry

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)318.1072
Energy (kCal)4570.8641
Carbohydrates (g)61.2675
Total fats (g)333.1014
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix garlic, ginger, coconut flakes, almonds, cayenne pepper and salt. | 2. Heat oil and butter in skillet and seat the onions. | 3. Mix herbs, onions and yogurt with the lemon juice. | 4. Place chicken legs in a casserole dish, cover with the mixture and let it marinate for 30 minutes. | 5. Bake in oven at 180°C for 50 minutes, sprinkle casserole with almond slivers and let it bake for another 10 minutes. | 6. Serve with rice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken leg 4 3880.5421 3.0827 296.8433 289.2273
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    ginger 1 teaspoon minced 1.6 0.3554 0.0364 0.015
    coconut flake 30 - - - -
    almond 50 g ground 240.44799999999998 0.0 0.0 27.2
    cayenne pepper 1 teaspoon 5.724 1.0193 0.2162 0.3109
    salt - - - -
    butter - - - -
    peanut oil - - - -
    onion 2 chopped 128.0 29.888 3.52 0.32
    yogurt 2 cups 298.9 22.834 17.003 15.925
    lemon juice 2 tablespoons 6.71 2.1045 0.1067 0.0732
    almond 2 tablespoons slivered 240.44799999999998 0.0 0.0 27.2

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



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