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Thai Koli Kulambu (Chicken With Gravy)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)7.1429
Energy (kCal)406.0468
Carbohydrates (g)39.0598
Total fats (g)28.4624
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Using a blender, blend garlic, cloves, fennel, cumin, coriander, cayenne and onion into a smooth paste, adding a little water (no more than 1/4 cup) if required. | 2. Heat oil in a Dutch oven. When the oil is hot but not smoking, add the blended mixture. Be sure to cover the pan quickly; it will be quite pungent. Sauté for 2-3 minutes or until the onion loses its raw smell. Add water, tamarind paste, tomatoes and salt. Bring to a steady boil. | 3. Add chicken and return to boil. Turn down the flame and allow to simmer for about 30 minutes or until the curry thickens. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    garlic clove 3 - - - -
    clove 2 11.508 2.7523 0.2507 0.546
    fennel seed 1 teaspoon 6.9 1.0458 0.316 0.2974
    cumin 1 teaspoon ground 7.875 0.929 0.374 0.4677
    coriander 1 teaspoon ground 5.364 0.9898 0.2227 0.3199
    cayenne 1 teaspoon 5.724 1.0193 0.2162 0.3109
    onion 1 64.0 14.944 1.76 0.16
    oil 2 tablespoons 224.25599999999997 0.0 0.0717 25.4669
    water 2 cups 0.0 0.0 0.0 0.0
    tamarind paste 1 teaspoon - - - -
    tomato 2 chopped 80.4198 17.3796 3.9316 0.8936
    salt 2 teaspoons - - - -
    chicken 1 - - - -

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



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