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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix the yogurt and curry powder together in a glass or plastic bowl and add the first T of chopped coriander. | 2. Place the chicken breasts between sheets of cling film, then use a meat mallet or rolling pin to beat them out until slightly flattened. Add them to the yogurt mixture, stirring to coat. Cover, chill and leave to marinate for at least 30 minutes or overnight. | 3. Cook the rice with the stock cube until tender. Drain and rinse with cold water to cool quickly. add the carrot, red pepper, chilli, mint and remaining T of coriander. | 4. Grill the chicken breasts for about 6 minutes on each side until thoroughly cooked. | 5. Serve chicken with rice salad. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
nonfat plain yogurt	150			-	-	-	-
curry powder	1 1/2	1/2		9.75	1.6749	0.4287	0.4203
coriander chicken	2	tablespoons	divided	-	-	-	-
chicken breast	4		skinless raw	3120.7192	0.0	378.2965	167.8294
basmati rice	150			-	-	-	-
beef bouillon cube	1	vegetable		-	-	-	-
carrot	1		grated	25.01	5.8438	0.5673	0.1464
red pepper	1		deseeded chopped	-	-	-	-
green chilies	1		deseeded chopped	97.1514	24.0	0.0	0.0
mint	1	tablespoon		2.508	0.4794	0.1875	0.0416

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