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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Remove all fat from chicken breasts and discard. | 2. Cut chicken breasts into bite size pieces. | 3. In a large frying pan, melt butter, add onion and garlic and saute' until onions are translucent. | 4. Add chicken pieces, cover and fry until cooked through and have turned white, about 6 minutes, stirring occasionally. | 5. Stir in pine nuts, soy sauce, paprika, coconut milk, cumin and curry powder; cover and continue cooking for about 5 more minutes, stirring occasionally. | 6. In a cup, mix together tapioca starch and water until dissolved. | 7. Near the end of cooking the chicken and while sauce is bubbling, add cornstarch mixture, small amounts at a time, stirring constantly until the sauce thickens. | 8. Use only enough tapioca mixture so that the sauce has the consistency of gravy. | 9. Adjust seasonings to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	2	lbs	boneless skinless cut	1560.3596	0.0	189.1482	83.9147
butter	4	tablespoons		342.0	15.714	10.686	28.8
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
pine nut	1/4	cup	roasted	227.1375	4.4145	4.6204	23.0749
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
hungarian paprika	2	teaspoons		-	-	-	-
coconut milk	14	fluid		-	-	-	-
cumin	1/4	teaspoon	ground	1.9688	0.2323	0.0935	0.1169
curry powder	1	teaspoon		6.5	1.1166	0.2858	0.2802
tapioca	2	teaspoons		22.6733	5.617000000000001	0.012	0.0013
cold water	1/4	cup		0.0	0.0	0.0	0.0

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