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Madras Curry (Vegan or Chicken)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)7.2466
Energy (kCal)349.5712
Carbohydrates (g)62.166
Total fats (g)9.753
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat a heavy stock pot, add Oil. | 2. Add Turnips, carrots, Onions, and Chicken (if used). | 3. Saute 'til slightly carmelized. | 4. Add Curry Powder, continue to saute (stir fry)'til the curry coats all of the vegetables and chicken. | 5. Add water to barely cover ingredients, simmer very slowly for 2 hours. | 6. Add water to keep the mixture covered. | 7. Add Stock, Potato, and Chilies. | 8. Cook and reduce for another hour or so 'til the potatoes break apart and thicken the dish. | 9. Serve over Basmati Rice cooked with a few Green Cardamom Pods or a Cinnamon stick or a few strands of Safron. | 10. A nice Sangria goes very, very well with this dish. | 11. ***NOTE*** Always cook currys slowly for a long time to allow the full flavor to develop. | 12. Curry powder from different parts of the world vary tremendously so experiment with all of them, you won't regret it. | 13. Omit the Chicken and Chicken Broth for Vegetarian. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    peanut oil 2 teaspoons 79.56 0.0 0.0 9.0
    turnip 1 cup diced 36.4 8.359 1.17 0.13
    carrot 1 cup cut 52.48 12.2624 1.1904 0.3072
    yellow onion 1 cup diced 64.0 14.944 1.76 0.16
    chicken breast 1/2 cup diced - - - -
    madras curry powder 2 -4 tablespoons ground - - - -
    chicken stock vegetable 2 cups - - - -
    potato 1 cup diced 115.5 26.235 3.075 0.135
    jalapeno 1 tablespoon seeded vained minced 1.6312 0.3656 0.0512 0.0208

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



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