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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Indonesian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut cauliflower per bud, then wash under running water so that there is no dirt lefts. Drain and set aside. Peel carrot, set aside. Peel onions and then slice round-shaped, set aside. Peel garlic and then chop it, then set aside. | 2. Boil water over high heat, then boil the chicken until cooked and tender. Lift and drain. After rather cold, the meat is cut into small dice, set aside. | 3. Heat the oil over medium heat, then stir-fried onions and garlic until fragrant, wilted, and then it turns golden in color. Stir in carrots and chicken pieces. Keep stirring until the vegetables somewhat wilted. Pour 100 ml chicken broth, curry powder, salt and pepper. Stir. Cook until boiling. Lift and pour the broth into boiling curry stew chicken broth while stirring. | 4. Add a piece of cauliflower. Continue cooking until half cooked. And then close the pan and low the heat. Continue cooking about 10 minutes. Lift and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cauliflower	300			8025.0	1595.37	616.32	89.88
salt	1	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
carrot	150			7872.0	1839.36	178.56	46.08
water	700			0.0	0.0	0.0	0.0
onion	1			60.0	14.01	1.65	0.15
garlic clove	2			-	-	-	-
curry powder	2	teaspoons		13.0	2.2332	0.5716	0.5604
chicken breast	200			156035.9608	0.0	18914.8243	8391.4688

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