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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Indonesian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For the marinade, in a large bowl, mix sour cream with salt and garlic. Add chicken and turn to coat. Cover and refrigerate for at least 4 hours, turning often. | 2. About 1 hour before serving, with a spatula, scrape excess sour cream from chicken and reserve it. | 3. On waxed paper, coat the chicken with flour. | 4. In 12" skillet, over medium heat, in hot oil, cook chicken until browned on all sides. Stir in onion, curry powder, ginger, and 1/2 cup water; heat to boiling, stirring. | 5. Reduce heat to low, cover skillet, and simmer 25 minutes or until chicken is done. With tongs, place chicken on warm platter. | 6. Stir in reserved sour cream into liquid in the pan and heat 2-3 minutes, stirring and pour over chicken. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cream	1	cup	sour	455.4	10.649000000000001	5.612	44.505
salt	2	teaspoons		-	-	-	-
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
chicken breast	3		halved	2340.5394	0.0	283.7224	125.87200000000001
purpose flour	1/3	cup		-	-	-	-
salad oil	1/4	cup		472.94	0.0	0.0	53.5
onion	1/4	cup	minced	16.0	3.736	0.44	0.04
curry powder	1 1/2	1/2		9.75	1.6749	0.4287	0.4203
ginger	1/4	teaspoon		0.4	0.0888	0.0091	0.0038
water	1/2	cup		0.0	0.0	0.0	0.0

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