Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat butter or oil and stir fry onion over low heat until fragrant (about 4-5 minutes). | 2. Then add in the curry paste and stir fry for 1 minute over low heat. Remove and set aside. | 3. Make several vertical cuts on the chicken thighs. | 4. In a pan, add in the chicken thighs,vegetables and ingredients A. Bring to boil. Reduce heat to medium then cover pan and cook for another 20 minutes. | 5. Lastly, add in the curry paste with onion to thicken. | 6. Serve dish over rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken thigh	2			3986.4	7.1574	86.7948	400.7238
butter	4	tablespoons		342.0	15.714	10.686	28.8
onion	1/2		sliced	32.0	7.472	0.88	0.08
flour	4	tablespoons		144.57	31.6514	2.3502	0.5609
curry powder	2 1/2	tablespoons		51.1875	8.7932	2.2507	2.2066
garlic	1	teaspoon	minced	4.172	0.9257	0.1781	0.013999999999999999
chinese white rice wine	2	tablespoons		-	-	-	-
water	2 1/2	cups		0.0	0.0	0.0	0.0
salt	1 1/3	1/3		-	-	-	-
sugar	2	teaspoons		36.708	9.1816	0.0	0.0
pepper	1	pinch		0.3608	0.0919	0.0149	0.0047
potato	1		cut	-	-	-	-
carrot	1		cut	52.48	12.2624	1.1904	0.3072

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