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Chicken Curry V

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)273.4861
Energy (kCal)1787.0685
Carbohydrates (g)21.436
Total fats (g)63.3511
  • Cuisine

    Asian >> Southeast Asian >> Malaysian

  • Dietary Style

  • Preparation Time

    Cooking Time - 35 minutes, Preparation Time - 10 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil in a large, deep skillet over medium heat. Saute the cinnamon, cardamom, anise, cloves and curry leaves for 2 to 3 minutes, then stir in shallots, garlic and ginger and saute until fragrant. Stir in curry paste and cook for 5 minutes, stirring constantly. | 2. Pour in the coconut milk and water and let simmer for 3 to 4 minutes; add chicken, tamarind juice and salt and simmer, stirring occasionally, for 20 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    cinnamon 1 piece - - - -
    cardamom pod 1 1210.4027 0.0 269.2806 6.8
    anise pod 1/2 star 1210.4027 0.0 269.2806 6.8
    clove 3 17.262 4.1284 0.3761 0.8190000000000001
    curry leaf 2 teaspoons chopped 1210.4027 0.0 269.2806 6.8
    shallot 1 tablespoon chopped 7.2 1.68 0.25 0.01
    garlic 4 cloves chopped 17.88 3.9672 0.7632 0.06
    ginger root 1 slice chopped 1.76 0.3909 0.04 0.0165
    curry paste 4 tablespoons 1210.4027 0.0 269.2806 6.8
    coconut milk 1/2 cup 276.0 6.648 2.748 28.608
    water 2 cups 0.0 0.0 0.0 0.0
    chicken breast half 3 pounds skinless boneless cut 1210.4027 0.0 269.2806 6.8
    tamarind juice 2 tablespoons 17.8838 4.6215 0.0282 0.0376
    salt to taste - - - -

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



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