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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut chicken into small bite pieces. Wash in cold water and drain well. | 2. Peel potato and cut into 1.5cm cubes. Keep soaked in water until requied. | 3. Heat a Wok on medium heat. Add enough oil. | 4. Add 1/2 tspn salt, then add Curry leaves and 1 Onion. Saute on medium heat until onion is clear. Keep stirring. | 5. Add Chillies and stirr for 1 minute. Remove from heat and add Garlic and Ginger paste and stir. Turn Heat to low (to avoid the burning) | 6. Add chicken, salt and stir well. Turn heat to medium. Add 1/2 Cup water. Cover for 2 minutes. | 7. Add Light Soy Sauce, Oyster Sauce and Black Pepper. Drain Potatos and add. Mix well and cover for 3 minutes. | 8. Stir well and taste for salt and other sauces. Cook in medium heat and occassionally stir. | 9. You will note the gravy getting thicker and dry. Check if Chicken is nearly cooked, also check potato.Add little water if gravy is dry and if you need to cook a few minutes more. Stir and cover. | 10. When nearly done, add balance of Onion and Stir. Cook for 2 minutes. | 11. Now Stir well, turn heat off and keep covered for 10 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	1 1/2	1/2		-	-	-	-
onion	2		cut	128.0	29.888	3.52	0.32
potato	2			-	-	-	-
bulb garlic	1		crushed	-	-	-	-
ginger	1/2	teaspoon	crushed	0.8	0.1777	0.0182	0.0075
chilies	4			388.6057	96.0	0.0	0.0
salt	1 1/2	1/2		-	-	-	-
black pepper	1/2	teaspoon	crushed	2.8865	0.7354	0.1195	0.0375
soy sauce	50			424.0	39.44	65.12	4.56
oyster sauce	50			459.0	98.28	12.15	2.25
curry leaf				-	-	-	-
canola oil				-	-	-	-

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