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Thai-Spiced Coriander Chicken

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)391.8957
Energy (kCal)3804.2792
Carbohydrates (g)29.384
Total fats (g)230.8778
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Using a sharp knife, cut 3 deep slashes into the skinned side of each chicken breast. Place the breast in a single layer in a wide, non-metallic dish. | 2. Put the garlic, chilli, ginger, coriander, lime rind and juice, soy sauce, caster sugar and coconut cream in a food processor and process until a smooth puree forms. | 3. Spread the puree over both sides of the chicken breasts, coating them evenly. Cover the dish and leave to marinate in the refrigerator for about 1 hour. | 4. Lift the chicken from the marinade, put into a baking dish. Bake in a preheated oven at 180 degrees for 30 minutes until thoroughly and evenly cooked. | 5. Meanwhile, place the remaining marinade in a saucepan and bring to the boil. Lower the heat and simmer for several minutes to heat thoroughly. Pour sauce over the chicken breasts, accompanied with rice and vegetables. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast 4 3120.7192 0.0 378.2965 167.8294
    garlic clove 2 - - - -
    green chili 1 deseeded 60.0 14.19 3.0 0.3
    ginger 2 peeled 3.2 0.7108 0.0728 0.03
    coriander 4 tablespoons chopped 0.92 0.1468 0.0852 0.0208
    lime 1 grated - - - -
    soy sauce 3 tablespoons 25.44 2.3664 3.9072 0.2736
    caster sugar 1 tablespoon - - - -
    coconut cream 3/4 cup 594.0 11.97 6.534 62.424

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



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