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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine butter, curry and flour in a large skillet. Stir to combine and cook for a minute or two. Add the chicken stock and stir to blend it inches Reduce this mixture to a thick sauce (about 15 minutes). Add the chicken. | 2. Add a small amount of the hot sauce to the egg, mixing. Add the lemon juice to the egg mixture; add the egg mixture to the chicken and sauce. Cook for a couple of minutes until everything is blended and hot. | 3. Serve with a variety of condiments, choosing from: nuts, coconut, raisins, pineapple, chutney, etc. | 4. NOTE: If you like it spicy and the other family members like it mild, serve plenty of rice with it. That way, they can tone it down with the blandness of the rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	2	cups	cooked cooked substituted	-	-	-	-
onion	2	tablespoons	chopped	8.0	1.868	0.22	0.02
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
flour	1 -2	tablespoon		0.0	0.0	0.0	0.0
curry	1	tablespoon		20.475	3.5173	0.9003	0.8826
chicken stock	2	cups		172.8	16.944000000000003	12.095999999999998	5.76
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
salt pepper				-	-	-	-
egg	1		beaten	71.5	0.36	6.28	4.755
condiment				-	-	-	-

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