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Curry Rice Salad With Chicken

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)7.6743
Energy (kCal)1906.885
Carbohydrates (g)119.8943
Total fats (g)163.7395
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat 2 tablespoons oil in a heavy large skillet over medium heat. | 2. Add in onion and curry powder; saute for about 4 minutes. | 3. Add in chopped garlic; saute for another minute. | 4. Add in chicken strips and saute until cooked (about 4 minutes). | 5. Transfer to a large bowl; cool. | 6. Mix in cooked rice, peas, roasted peppers and raisins; season with salt and pepper to taste. | 7. Whisk 3/4 cup oil with vinegar and cumin in a small bowl to blend well. | 8. Add in enough dressing to taste (use all or just use some) toss well. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    oil 2 -3 0.0 0.0 0.0 0.0
    olive oil 3/4 cup 1432.08 0.0 0.0 162.0
    onion 1 chopped 60.0 14.01 1.65 0.15
    garlic 2 tablespoons chopped 25.33 5.6202 1.0812 0.085
    curry powder 2 -4 teaspoons 0.0 0.0 0.0 0.0
    chicken breast 2 -3 boneless skinless cut 0.0 0.0 0.0 0.0
    grain rice 4 cups cooked - - - -
    baby pea 1 package thawed frozen - - - -
    red pepper 1 jar roasted drained chopped - - - -
    raisin 3/4 cup 373.725 98.406 4.1951 0.5692
    white wine vinegar 1/4 cup - - - -
    cumin 2 teaspoons 15.75 1.8581 0.748 0.9353
    salt pepper - - - -

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



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