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Roast Red Curry Chicken

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)80.4112
Energy (kCal)1045.3882
Carbohydrates (g)17.679
Total fats (g)71.1357
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Pound dry paste ingredients in a mortar and pestle. | 2. Blend wet ingredients in a food processor. | 3. Add dry ingredients. | 4. Remove from food processor and grind in mortar and pestle until smooth. | 5. Make enough paste for about 1/2 a cup of paste - you might need to make a bit more depending on the size of the chicken. | 6. Loosen skin of chicken from flesh. | 7. Push paste between skin and flesh of chicken, pressing to even out. | 8. Marinate overnight. | 9. Roast at 180C for one hour, basting regularly. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    roasting chicken 1 965.6022 0.408 77.4748 70.0855
    lemongrass 2 tablespoons chopped - - - -
    turmeric 1 tablespoon chopped 29.328000000000003 6.3112 0.9099 0.3055
    coriander root 1/2 tablespoon - - - -
    galangal root 2 teaspoons chopped - - - -
    coriander seed 2 teaspoons 10.728 1.9796 0.4453 0.6397
    kaffir lime leaf 1/2 teaspoon chopped - - - -
    red chilies 6 soaked drained - - - -
    shallot 2 tablespoons chopped 14.4 3.36 0.5 0.02
    garlic 2 tablespoons chopped 25.33 5.6202 1.0812 0.085

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



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