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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 200c. | 2. Either combine tandoori paste and yogurt in a large bowl, add chicken toss to coat or remove bag from fridge if you chose to marinate. | 3. Place chicken in a large baking dish, cook uncovered, about 25-30 Min's or until cooked through, baste occasionally. | 4. While chicken is cooking, combine rice, water and coconut cream in a saucepan, bring to the boil, stirring occasionally, reduce heat, simmer covered, about 20 Min's or until rice is tender, stir occasionally to prevent sticking. | 5. Remove from heat add chopped onion stir gently to combine, cover and stand for 5 Min's. | 6. To Serve: Place spoonfuls of rice on plate top with chicken, sprinkle coriander over. Serve mint yogurt raita on the side if you desire. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken drumstick	8 -12			0.0	0.0	0.0	0.0
tandoori paste	1/2	cup		-	-	-	-
yogurt	1/2	cup		74.725	5.7085	4.2508	3.9812
grain white rice	1 3/4	3/4		-	-	-	-
water	1 1/4	1/4		0.0	0.0	0.0	0.0
coconut cream	400			316800.0	6384.0	3484.8	33292.8
coriander	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104
green onion	3		sliced	57.51	12.2262	2.0661	1.0011

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