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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Season chicken pieces with salt and pepper. Prep and chop veggies. | 2. Heat oil and curry powder in a large skillet over medium-high heat for two minutes. | 3. Stir in onions and garlic, and cook 1 minute more. | 4. Add chicken, tossing lightly to coat with curry oil. | 5. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear. | 6. Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. | 7. Cover and simmer, stirring occasionally, approximately 40 to 50 minutes. | 8. Add carrots and potatoes. Remove lid and cook uncovered for an additional 15-20 minutes, or until sauce has thickened up some. | 9. Serve over steaming jasmine rice and enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken thigh	2	lbs	boneless skinless cut	3986.4	7.1574	86.7948	400.7238
salt pepper	1	teaspoon		-	-	-	-
vegetable oil	1 1/2	1/2		175.84799999999998	0.0	0.0	20.4
curry powder	2	tablespoons		40.95	7.0346	1.8005	1.7653
yellow onion	1		quartered	-	-	-	-
carrot	2	cups	sliced	104.96	24.5248	2.3808	0.6144
potato	2	cups	chopped	231.0	52.47	6.15	0.27
garlic clove	3		crushed	-	-	-	-
coconut milk	1	can	sweetened	827.5862	19.934	8.2399	85.7811
tomato	1	can	diced	40.2099	8.6898	1.9658	0.4468
tomato sauce	1	can		-	-	-	-
sugar	3	tablespoons		165.18599999999998	41.3172	0.0	0.0

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