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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Cambodian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put the chicken drumsticks in a dish. Combine 1 tsp of the black pepper, the turmeric, lemon juice and a pinch of salt, and rub over the chicken. | 2. Cover and leave to marinate in the fridge overnight. | 3. Blend the chopped onions with the garlic and ginger and a little water to make a paste. | 4. In a cast iron frying pan, dry roast the remaining pepper until it begins to smoke. Do not let it burn. | 5. Heat about 2 tbslp of oil in a wok or frying pan and fry the sliced onions until they turn golden. Add the onion/garlic/ginger paste and continue frying until all the liquid has evaporated and the onion is turning brown. | 6. Add about ¾ of the roasted pepper, the chicken including all the marinade juices, 200ml water and ½ tsp salt. | 7. Bring to the boil, cover and simmer for 30 minutes, or until the chicken is cooked through adding a little more water if the sauce gets too thick. | 8. Serve the curry hot sprinkled with the remainder of the roasted black pepper and garnish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken drumstick	8		skinned	15945.6	28.6296	347.1792	1602.8952
black peppercorn	4	teaspoons	cracked	-	-	-	-
turmeric	1	teaspoon	ground	9.36	2.0142	0.2904	0.0975
lemon	1			1.2808	0.4116	0.0486	0.0132
onion	1		halved sliced	64.0	14.944	1.76	0.16
onion	2		chopped	64.0	14.944	1.76	0.16
garlic clove	6		chopped	-	-	-	-
ginger	30		chopped	48.0	10.662	1.092	0.45
oil				-	-	-	-
water	200			0.0	0.0	0.0	0.0
salt	1	pinch		-	-	-	-

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