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Chicken Curry (Cambodian)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)208.7184
Energy (kCal)4213.4684
Carbohydrates (g)93.1651
Total fats (g)347.6679
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook onions, garlic and butter on medium heat until onions are soft and yellow. | 2. Stir in curry, chili powder and salt. | 3. Add 2 cups of the coconut milk. | 4. Add the chicken and the potatoes. | 5. Cover tightly and simmer for 20-30 minutes, stirring occasionally, until chicken is tender. | 6. Add remaining 1 cup of coconut milk and chopped peanuts. | 7. Simmer for 10 minutes, then serve on Basmati rice! | 8. PS-You could easily use cut up chicken breasts, just watch the cooking time so they don't get too dry! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    onion 4 peeled cut 112.0 26.151999999999997 3.08 0.28
    garlic 2 teaspoons minced 8.344 1.8514 0.3562 0.027999999999999997
    butter 1 teaspoon 28.5 1.3095 0.8905 2.4
    chili powder 1 tablespoon 22.56 3.9760000000000004 1.0768 1.1424
    curry powder 2 tablespoons 40.95 7.0346 1.8005 1.7653
    salt 2 teaspoons - - - -
    coconut milk 3 cups 1656.0 39.888000000000005 16.488 171.648
    fryer chicken 2 1931.2044 1.1787 166.1924 134.459
    potato 4 peeled cubed - - - -
    peanut 1/2 cup chopped 413.91 11.7749 18.834 35.9452

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



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